INGREDIENTS:
6 tablespoons olive oil, divided, plus more for drizzling
1 15-oz. can chickpeas, rinsed
4 sprigs thyme
¼ teaspoon crushed red pepper flakes
8 small skin-on, bone-in chicken thighs (about 2½ lb. total)
Kosher salt and freshly ground black pepper
3 cups arugula with tender stems
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
Flaky sea salt (such as Maldon)
PREPARATION:
Heat 2 Tbsp. oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.
Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 Tbsp. oil; season with salt and pepper. Grill chicken, skin side down, until golden brown and lightly charred, 8–10 minutes. Turn and grill until cooked through, 4 minutes longer.
Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.
