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:

1. 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.

2. 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.

3. Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.