Wipe the chicken thighs dry with paper towels. Place in a bowl. Add the lemon pepper seasoning and toss well.
Cut the bacon into half-inch wide pieces.
Peel and chop the onion.
Heat a wide shallow pan and spread the bacon pieces on the bottom. Cook over medium heat until browned and fat has been rendered. Scoop out the bacon and set aside.
Turn up the heat to high. Lay the seasoned chicken thighs, skin side down, in the rendered bacon and cook without disturbing for three to four minutes until the skins are browned.
Flip the chicken thighs over and brown the meat side.
Remove the browned chicken thighs from the pan and set aside.
Pour off the fat from the pan (reserve for future use!) leaving only a tablespoonful.
Reheat the fat. Saute the chopped onion together with the thyme.
Return the chicken thighs to the pan, skin side up, arranging them in a single layer, and sprinkle half of the bacon over them.
Pour the milk into the pan and bring to a simmer. Cover the pan, set the heat to low and leave the chicken to stew in the milk. Taste the sauce after about 10 minutes and add salt, as needed.
While the chicken thighs stew in milk, prepare the vegetables.
String the green beans and cut into two-inch pieces.
Deseed the bell pepper and dice or cut into strips. The shape doesn't really matter.
Heat a tablespoonful of the reserved bacon fat in another pan. Lightly fry the green beans and bell pepper in it with a little salt. Cook until just done. You want them to retain some crunch.
When the chicken thighs are done, taste the sauce again and add salt, as needed.
Scatter the green beans and bell pepper around the chicken and sprinkle in the rest of the browned bacon. Optionally, garnish with chopped parsley before serving.