Heat oven to 425.
In a 9x13" baking dish toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, 1/2 teaspoon salt and 1/4 tsp black pepper.
Pat the chicken dry and place on top of the bean mixture, skin side up. Rub with the remaining tablespoon of oil, season with 1/2 tsp salt and 1/4 tsp black pepper.
Roast until chicken is golden and cooked through, 35-45 minutes. Sprinkle with oregano leaves.
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