Directions

1. Sprinkle chicken evenly with 1 1/2 teaspoons salt and black pepper. Place chicken, skin side down, in a large skillet. Cook over medium-high, undisturbed, until skin is rendered and crisp, about 12 minutes. Flip and cook until a thermometer inserted into thickest portion of chicken registers 165°F, about 5 minutes. Transfer chicken to a large plate, reserving drippings in skillet.
2. Add oil to skillet, and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring often, until mixture is fragrant and garlic begins to brown, about 30 seconds. Add 1/4 cup water (or wine); cook, scraping up browned bits from bottom of skillet, until the liquid is mostly evaporated, about 1 minute. Remove skillet from heat; stir in lemon zest and juice and oregano. Transfer 2 tablespoons pan sauce to a small bowl, and season with additional salt to taste; set aside.
3. Add beans, tomatoes, and remaining 1 teaspoon salt to reserved pan sauce in skillet; cook over medium, stirring often, until beans are heated through and tomatoes begin to soften, about 3 minutes. Divide bean mixture evenly among plates, and top with chicken thighs. Garnish with arugula, and drizzle with reserved pan sauce.