Tray-Baked Chicken with Lima Beans, Leeks and Spinach

11 INGREDIENTS • 7 STEPS • 35MINS

Tray-Baked Chicken with Lima Beans, Leeks and Spinach

Delight in Tray-Baked Chicken with Lima Beans, Leeks, and Spinach—a hearty one-pan meal where golden-brown chicken pieces are roasted with tender lima beans, leeks, and fresh spinach. Finished with a flavorful white wine and chicken stock sauce, this dish pairs perfectly with crispy potatoes for a comforting, complete meal.
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Delight in Tray-Baked Chicken with Lima Beans, Leeks, and Spinach—a hearty one-pan meal where golden-brown chicken pieces are roasted with tender lima beans, leeks, and fresh spinach. Finished with a flavorful white wine and chicken stock sauce, this dish pairs perfectly with crispy potatoes for a comforting, complete meal.
35MINS
Total Time
Ingredients
Servings
4
us / metric
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Olive Oil
2 Tbsp
Olive Oil
Garlic
1 head
Garlic, cut in half lengthways
Leek
1
Leek, trimmed, sliced
Dry White Wine
1 cup
Dry White Wine
Chicken Stock
2 cups
Chicken Stock
Fresh Thyme
2 sprigs
Fresh Thyme
Canned Lima Beans
3 1/3 cups
Canned Lima Beans, drained, rinsed
Fresh Baby Spinach
7 1/2 cups
Fresh Baby Spinach
Whole Chicken
1
Whole Chicken
Broken down into 6 pieces (2 breasts, 2 thighs, 2 drums)
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Cooking InstructionsHide images
step 1
Preheat your oven to 350℉.
step 2
Season the Whole Chicken (1) liberally with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 3
Place a roasting pan over medium. Add the Olive Oil (2 Tbsp) to the pan and place the chicken pieces, skin side down to cook until the skin turns golden brown, flip and continue cooking until golden all over.
step 4
Place the Garlic (1 head) in the tray, cut side down along with the Leek (1).
step 5
Pour the Dry White Wine (1 cup) in the pan, careful not to pour over the chicken (rather pour AROUND the chicken) to keep the skin crispy. Let the wine cook until it reduces by half. Add in the Chicken Stock (2 cups) again carefully not to pour over the chicken and scrape up any browned bits from the bottom of the pan.
step 6
Remove the pan from the heat and add the Fresh Thyme (2 sprigs), Canned Lima Beans (3 1/3 cups), and Fresh Baby Spinach (7 1/2 cups), nestling them between the chicken pieces and place in the preheated oven. Cook, stirring occasionally, until the chicken is cooked to an internal temperature of 165℉.
step 7
Serve the chicken and beans with crispy potatoes.
step 7 Serve the chicken and beans with crispy potatoes.
RECIPES TAG
Dairy-Free
American
Back to School
Chicken
Shellfish-Free
Dinner
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