Crispy Chicken Thighs with Lemony White Beans | MCC + BAJ | Umami

Ingredients

• 6 small bone-in, skin-on chicken thighs (about 1 3/4 pounds)
• 2 1/2 teaspoons kosher salt, divided, plus more to taste1/2 teaspoon black pepper
• 1/2 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 6 large garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper
• 1/4 cup water or white wine
• 2 teaspoons grated lemon zest 3 tablespoons fresh lemon juice
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh oregano
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 cups cherry tomatoes, halved
• Baby arugula, for garnish