The secret to this bright weeknight dinner is hanging out on your bar cart.
In ovenproof skillet, heat oil over medium-high. Season chicken with garlic salt and 1 tsp. pepper. Cook, skin-side down, until browned, 6 to 8 minutes. Turn chicken; add next 5 ingredients. Roast at 425° until chicken is cooked through and sauce is reduced, about 15 minutes. Garnish with dill.