Roasted chicken thighs with leek, butter beans and spinach

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

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.

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.