Melt butter in large skillet over medium high heat. Arrange chicken pieces skin side down and fry about 5 minutes or until golden. Turn pieces over, briefly brown the other side; then remove from pan and set aside.
Add garlic to skillet; sauté until lightly brown (1 minute). Stir in salt, pepper lemon juice and lemon zest.
Return chicken pieces, skin side up, to skillet and bring just to a boil. Turn down heat immediately, cover, and simmer over low heat for 15 to 20 minutes or until chicken is tender and the thickest parts are 170˚F.
Stir in chopped dill weed and simmer an additional minute.
Arrange chicken pieces over bed of rice and spoon lemon-dill butter sauce over top.
Garnish with dill weed or parsley and lemon wedges.