Make this for a weeknight dinner and make it Greek by adding olives and rosemary, with a sprinkle of feta at the end before serving. Tip: I always keep chicken thighs on my shopping list weekly. You can always freeze them and cook this up for a quick dinner later in the week.
Position rack in the center of the oven and heat the oven to 400 degrees.
Melt the butter in an oven-safe large skillet, over medium heat. Add the pancetta or hickory -smoked bacon, stirring until crisp about 4-5 minutes. Transfer to a small bowl.
Pat the chicken dry and season with salt and pepper. Add the chicken to the skillet in batches if needed, skin-side down and cook until well browned. If too much fat appears, remove all but 1 tablespoon.
Turn the chicken over, add the garlic cloves, the pancetta or bacon and olives around the skillet. Add the lemon slices and rosemary lifting the thighs slightly and placing under the thighs.
Pour the wine over everything and sprinkle with pepper. Transfer the skillet to the oven and roast until cooked through. (165 degrees), about 15-20 minutes. Remove from the oven and serve with a salad or rice.