Chicken with Leek, Giant Beans, and Spinach

Preheat the oven to 185–190 °C. Prepare a baking dish (approx. 25 cm x 30 cm).

Cut the leek into pieces about 2 cm long. Halve the garlic bulb. Slice the lemon. Place leek, garlic, lemon, and the drained giant beans into the baking dish. Add water, rapeseed oil, dried thyme, salt, and pepper, and mix everything well.

Melt the butter in a small saucepan over low heat (approx. 1–2 minutes). Brush the chicken thighs with the melted butter and white wine vinegar, season generously with salt and pepper, and place them on top of the vegetables in the dish.