Roasted chicken thighs with leek, butter beans and spinach

Name: Roasted chicken thighs with leek, butter beans and spinach
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Magyaros
Ingredients: 300 g leek; 1 head garlic; 1 small lemon; 300 g canned butter beans (drained); 100 ml water; 2 tbsp rapeseed oil; 1 tbsp dried thyme; 25 g butter; 3 tbsp white wine vinegar; 4 pcs chicken thighs (approx. 900 g); 100 g fresh baby spinach; salt; black pepper

4 servings

Under an hour

New

Buy all ingredients right below the recipe

Ingredients

300 g leek
1 head garlic
1 small lemon
300 g canned butter beans (drained)
100 ml water
2 tbsp rapeseed oil
1 tbsp dried thyme
25 g butter
3 tbsp white wine vinegar
4 pcs chicken thighs (approx. 900 g)
100 g fresh baby spinach
salt
black pepper

Instructions

1
Preheat the oven to 185–190 °C and prepare a baking tray approximately 25 cm × 30 cm.
2
Cut the leek into approximately 2 cm thick slices. Cut the garlic head in half crosswise. Slice the lemon. Place all three ingredients into the baking tray, add the drained butter beans, water, oil, dried thyme, salt, and pepper, then mix thoroughly.
3
In a small saucepan, melt the butter over low heat (approx. 1–2 minutes). Brush the chicken thighs with the melted butter and white wine vinegar, season with salt and pepper, then place them on top of the vegetables in the baking tray.
4
Place the baking tray in the preheated oven and bake for 45–50 minutes at 185–190 °C, until the chicken skin is golden brown and crispy.
5
After the baking time, remove the tray and transfer the chicken thighs to a plate. Add the fresh baby spinach to the hot vegetable mixture remaining in the tray and toss until slightly wilted. Serve the chicken on a bed of vegetables and beans.

Kifli Kukták

Tip: If you want even crispier chickpeas, thoroughly dry them with a kitchen paper towel before roasting.