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Chicken with Leek, Giant Beans, and Spinach
(0)
15 min
Under an hour
Knuspr-Küche
Ein herzhaftes und gesundes Ofengericht, das durch die Kombination von saftigen Hähnchenschenkeln, cremigem Lauch und zarten Riesenbohnen besticht. Frischer Babyspinat verleiht dem Gericht eine leichte Note, während Zitrone und Thymian für ein mediterranes Aroma sorgen. Perfekt für ein unkompliziertes Familienessen!
Preparation method
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.
Chef's tip
For extra crispy skin, you can brown the chicken thighs under the oven's grill function during the last 5 minutes of baking.
Ingredients
Nutritional values
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