Baked Chicken and Butter Beans Recipe – Lebanese Special
The Baked Chicken and Butter Beans bake is a comforting Lebanese main course that combines succulent bone-in chicken thighs with creamy butter beans, savory leeks and vibrant fresh spinach. Marinated in olive oil, paprika and garlic, then oven baked until the chicken skin is crispy and the body of the dish rich with flavor, this one-pan wonder brings together textures from tender beans, wilted spinach and soft leeks. Ideal for family dinners, cozy evenings, or meal prep—this dish delivers wholesome goodness with minimal fuss.
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
For the Chicken:
- 4 bone-in, skin-on chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 lemon, sliced
For the Vegetables:
- 2 leeks, cleaned and sliced
- 1 can (15 oz) butter beans, drained and rinsed
- 4 cups fresh spinach
- 4 cloves garlic, minced
- 1 teaspoon dried thyme or fresh thyme sprigs
- 1 cup chicken broth or stock
How to make Baked Chicken and Butter Beans:
Preheat the Oven:Preheat your oven to 400°F (200°C).
Prepare the Chicken:In a large bowl, combine olive oil, paprika, garlic powder, salt, and pepper. Add the chicken pieces, coating them well in the mixture.
Prepare the Tray:In a large baking tray, spread the sliced leeks and minced garlic evenly. Add the butter beans and thyme, mixing gently.
Arrange Chicken:Place the seasoned chicken on top of the vegetables. Lay lemon slices over the chicken.
Add Liquid:Pour the chicken broth around the chicken and vegetables.
Bake:Bake in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the skin is crispy.
Add Spinach:Remove the tray from the oven, stir in the fresh spinach, and return to the oven for an additional 5 minutes, just until the spinach wilts.
Serve:Serve hot, spooning the beans and vegetables over the chicken.
Recipe Notes:
Chicken Options & Timing: If using boneless, skinless chicken, reduce baking time by about 5-10 minutes; ensure internal temperature reaches 165°F (75°C) for safety.
Vegetable Variations: Feel free to add carrots, bell peppers or zucchini along with the leeks for more color and nutrients.
Spinach Wilt Tip: Add the spinach at the very end of baking so it wilts just enough, preserving its bright green color and fresh flavor.
Make Ahead & Storage: You can assemble the dish ahead of time and refrigerate; bake when ready. Leftovers store well in an airtight container in the fridge for up to 3 days.
Serving Suggestions: Pair with crusty bread or serve over rice to soak up the savory juices from the bake.
