Chicken with Leeks, Butter Beans, and Spinach Baked

Preheat the oven to 185–190 °C and prepare a baking dish approximately 25 cm × 30 cm.

Cut the leek into rounds approximately 2 cm long. Cut the garlic head in half horizontally. Slice the lemon into thin slices. Place the leek, garlic, and lemon slices in the prepared dish. Add the drained butter beans, water, sunflower oil, dried thyme, salt, and pepper, then mix everything well directly in the dish.

In a small saucepan, melt the butter over low heat (approximately 1–2 minutes). Brush the chicken thighs with the melted butter and white wine vinegar, then season them with salt and pepper. Place the chicken thighs on top of the vegetable mixture in the dish. Place the dish in the preheated oven and bake for 45–50 minutes at 185–190 °C, until the chicken is well browned and cooked through.