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In a large skillet, cook bacon and rosemary over medium heat until bacon is crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings in pan.
Sprinkle chicken with pepper and salt; brown in drippings on both sides. Cook, covered, skin side down, over medium heat 4-6 minutes or until a thermometer reads 170°. Remove from pan; keep warm. Pour off drippings from pan.
Add broth and lemon juice to same skillet. Bring to a boil, scraping to loosen browned bits from pan; cook until liquid is reduced by half. Spoon over chicken; sprinkle with bacon.