Rinse and pat dry chicken.
Season generously with salt and pepper.
In your French oven, sear chicken with 2-3 tbsp of olive oil.
About 4 minutes on the skin side then 4 minutes on the other.
Then set aside, and use a paper towel to absorb grease.
Add bacon, cook until fat renders and crisp.
Remove and set aside for use later.
Add onion, and garlic.
Saute until onion is soft.
Add pasta, rosemary, milk, bouillon cube, corn, and lemon zest.
Season with salt and pepper, then stir.
Place chicken on top of pasta, skin side up.
Bring to boil, cover, and allow to cook for about 10 minutes over medium heat or until chicken and pasta are done.
Crumble bacon on top of pasta, and serve immediately with baby arugula.