Hot Pepper Chicken Under a Brick with an Orange and Poppy Seed Dressed Salad

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4 large chicken legs and thighs, bone in, skin on or, 4 chicken breasts, bone-in, skin on

Salt

Freshly ground black pepper

1 teaspoon crushed red pepper flakes

1 rounded tablespoon Dijon mustard

5 tablespoons extra-virgin olive oil, plus more, for drizzling, divided

2 to 3 tablespoons finely chopped banana pepper rings

2 tablespoons hot pickled pepper juice

Handful freshly chopped flat-leaf parsley

1 tablespoon orange marmalade

1 teaspoon poppy seeds

2 tablespoons red wine vinegar

1/2 seedless cucumber, thinly sliced

4 plum tomatoes, thinly sliced

1 bunch arugula or watercress, cleaned and chopped

Crusty bread, cut into slices, for mopping

1 garlic clove, cut in 1/2