Heat a cast iron pan or other oven-safe pan over medium heat.
Pat chicken dry with a paper towel. Brush both sides evenly with olive oil and season generously with salt and pepper.
Place chicken in hot-ass pan, skin-side down. Cook until browned and beginning to crisp.
Once sexual aka crisp, flip your birds over in the pan and place pan in preheated oven. Cook for roughly 15 minutes or until an internal temp of 160°F. When chicken is done, let rest for a few minutes before serving. Once your chicken is in the oven, start building your sauce!
FOR THE DILL-LEMON SAUCE!
Heat a large pan over medium heat.
Melt butter, then add onion, garlic, and a pinch of salt and pepper. Sauté until tender and fragrant. Mmmmm.
While that's cookin', heat up your milk in the microwave for 2 minutes.
As your milk warms in the microwave, sprinkle flour onto butter/onion/garlic mixture. Whisk around for 2 minutes to make your Roux Paul.
Grab your warm titty milk and pour in pan. Crank up the heat just a little and whisk constantly for 10 minutes or until sauce is thickened.
Toss in your dill and lemon zest and cook for an additional 5 minutes to get those flavors to make out.
Season to taste with salt and pepper.
Place chicken on a serving platter and sauce in a gravy bowl or other vessel. I do not recommend presenting the chicken covered in sauce because it will make the skin lose its crispiness! No one wants flaccid chicken skin.
Yay! Enjoy!
Notes
JUST THE TIPS!1.) Set up your 'mis en place.' This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it's time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!