Preheat the oven to 425°F (218°C).

In a 9x13 inch ceramic baking dish or large cast-iron skillet, combine the drained beans, shallots, smashed garlic, torn olives, white wine, lemon slices, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes. Toss to distribute and spread in an even layer.

Pat the chicken thighs thoroughly dry with paper towels. Drizzle with 2 tablespoons of olive oil and rub into the skin and underside.

Nestle the chicken thighs into the bean mixture, skin-side up, ensuring the skin is not submerged.

Season the chicken skin evenly with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle the remaining 1 tablespoon of olive oil over the skin to aid browning.

Roast in the center of the oven for 45 to 50 minutes, or until the chicken skin is deeply golden and crispy, and the internal temperature reaches 165°F (74°C).

Remove from the oven and drizzle the fresh lemon juice over the entire dish.

Allow the dish to rest for 8 minutes to let the pan juices emulsify with the beans. Garnish with chopped parsley and serve directly from the pan.