Chicken with leek, butter beans and spinach

First, preheat the oven to 185–190 °C and prepare a baking dish measuring 25 cm × 30 cm.

Cut the leek into 2 cm long pieces. Cut the head of garlic in half. Slice the lemon. Transfer all three ingredients to the prepared baking dish, add canned butter beans, 100 ml of water, 2 tablespoons of oil, dried thyme, salt and pepper, and mix everything. Then, melt the butter in a small saucepan over low heat (this will take 1–2 minutes). Subsequently, brush the chicken thighs with the melted butter and wine vinegar, season them with salt and pepper, and place them on top of the ingredients in the baking dish. Place the baking dish in the preheated oven and bake for 45–50 minutes at 185–190 °C.

After the specified time, remove the baking dish from the oven and transfer the chicken thighs to plates. Stir the baby spinach into the vegetable mixture in the baking dish, then divide the contents of the baking dish onto individual plates with the thighs and serve.