Lemon And Olive Chicken With Arugula And White Bean Salad

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2 1/2 to 3 pounds bone-in, skin-on chicken pieces

kosher salt and black pepper

2 teaspoons olive oil

4 cups arugula

1 15.5-ounce can cannellini beans, rinsed

1/3 cup pesto

1 lemon, thinly sliced

1/2 cup pitted kalamata olives

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