Ingredients:

• 8 (5- to 7-ounce) bone-in chicken thighs , trimmed
• Salt and pepper
• 2 teaspoons extra-virgin olive oil , plus extra for drizzling
• 2 ounces pancetta , chopped fine
• 5 garlic cloves , peeled and smashed
• 2 sprigs fresh rosemary
• 2 (15-ounce) cans cannellini beans , rinsed
• 1 cup chicken broth
• 1 tablespoon chopped fresh parsley

Instructions

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken and cook, skin side down, until well browned, about 7 minutes. Transfer to rimmed baking sheet, skin side up, and roast until chicken registers 175 degrees, 15 to 20 minutes.
2. Meanwhile, pour off all but 1 tablespoon fat from skillet and return to medium heat. Add pancetta, garlic, and rosemary and cook until garlic is golden brown, about 3 minutes. Add beans, broth, and 1/4 teaspoon pepper. Bring to simmer and cook until slightly thickened, 5 to 7 minutes. Discard rosemary sprigs and season with salt and pepper to taste.
3. Transfer beans to platter and drizzle with extra oil. Top with chicken, sprinkle with parsley, and serve.

https://www.americastestkitchen.com/recipes/8624-chicken-thighs-with-pancetta-white-beans-and-rosemary