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PdfPrick the chicken pieces all over with a fork and set aside
In a large bowl, whisk the vinegar and half of the lemon zest, salt and pepper. Add the chicken turning to coat all pieces. Refrigerate for half an hour.
Mix the sugar and the remaining lemon zest in a small bowl and set aside
Preheat oven to 400°
Heat the oil in a large oven safe skillet over medium heat until very hot. Melt 2 tablespoons of the butter and place the chicken side down in the pan along with any remaining marinade. Cooked chicken 3 to 5 minutes on one side and turn. Cook the chicken another 2 to 3 minutes more.
Sprinkle the lemon sugar over the chicken pieces and transfer the skillet into the preheated oven
Roast the chicken about 25 minutes or until internal temperature reaches 165°F
Remove chicken from oven. Add the remaining 2 tablespoons of butter to the pan and scatter around the chicken. Pour the lemon juice over the entire product. Serve with lemon wedges on the side.