I love the combination of the olives and pancetta, it serves well with polenta or pasta. I followed the recipe but found that the cooking time in the oven was off. My suggestion is to place it on the lower rack and give it a least 25 minutes. It was courtesy of Fine Cooking.
Here’s the link http://www.finecooking.com/recipes/skillet-roasted-chicken-thighs-olives-rosemary.aspx