Preheat oven to 400 degrees. Place beans, brown sugar, garlic, tomatoes, oregano and broth or water in an ovenproof casserole dish. Combine well, season with a pinch of salt and a few turns of black pepper from grinder. Top with chicken, skin side up, spaced so that the thighs do not touch each other.
With a mortar and pestle, grind the kosher salt and fennel seeds together (alternately, place into a plastic bag and tap lightly with a meat mallet). Sprinkle over chicken and drizzle with olive oil. Bake 40-50 min until chicken reaches 165 degrees internal temperature. Sprinkle with lemon zest and serve with a green salad.