Heat the oven to 450°F with a rack in the middle position. Season the chicken on both sides with salt and pepper. In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin-down and cook without disturbing until golden brown on the bottom, 5 to 8 minutes. Using tongs, transfer the chicken skin-up to a large plate.

Pour off and discard all but 1 tablespoon fat from the skillet and set the pan over medium. Add the pancetta and onion, then cook, stirring occasionally, until the onion begins to brown, about 5 minutes. Add the wine, bring to a simmer over medium-high, and cook, scraping up any browned bits, until most of the liquid has evaporated, 2 to 3 minutes. Stir in the garlic, rosemary, olives and lemon zest. Return the chicken skin-up to the skillet and pour in the accumulated juices. Transfer to the oven and cook until the thickest part of the thighs reaches 175°F, 15 to 20 minutes.

Remove the skillet from the oven; the handle will be hot. Using tongs, transfer the chicken skin up to a serving platter, then remove and discard the rosemary and lemon zest. Bring the liquid in the pan to a simmer over medium-high and cook, stirring occasionally, until slightly thickened and reduced, 2 to 3 minutes. Stir in the lemon juice and vinegar, then taste and season with salt and pepper. Spoon the sauce around the chicken.