Proper winter dining, if done correctly, should involve much more than eating a hot bowl of soup. Delicious, family friendly meal options are available, and according to Leigh Barnhart Ochs, the director of Jungle Jim’s Cooking School in Fairfield, a one pan meal of roasted chicken thighs, fingerling potatoes, and roasted carrots is a simple and inexpensive way to beat the wintertime blues.

“I think roasted chicken makes a wintery, homey meal and most everyone likes it and it’s also more filling than a simple bowl of soup,” she said.

Ochs said roasting the chicken over lemons is a great way to brighten up the meal, and she suggested eating the fruit along with everything else. She said roasting the chicken’s thighs as opposed to another part of the bird is great for a newer cook as it is hard to overcook them. For busy moms, the kids can even pitch in, making the meal a great family friendly project.

“Kids can scrub the potatoes and by using the purple fingerlings it provides a lot of color and keeps them interested and busy while Mom preps the rest of the meal,” she said.

Another kid friendly aspect of the meal is the impact that the roasting makes on the taste of the carrots. A combination of lemon and olive oil gives them an almost candied taste, making it hard for even the pickiest child to resist. Ochs said the meal can also transfer into spring or a diet plan with the potatoes being swapped out for any vegetable that would stand up to roasting. She said for those who enjoy a glass of wine with dinner, the meal is perfectly suited for a Pinot Grigio or Chardonnay, yet is bold enough to stand up to a stronger red. In preparing the meal, Ochs said she purchased all of the ingredients at Jungle Jim’s for less than $10.

One-Pan Roasted Chicken with Fingerling Potatoes, Carrots and Lemons - Leigh Barnhart Ochs

2 lemons, divided use

8 small chicken thighs, with skin and bones, trimmed of excess fat 1¼ pound carrots, peeled, sliced diagonally 1/2–inch thick

1 pound assorted fingerling potatoes, halved lengthwise

3 tablespoons olive oil, divided use

Salt and pepper

2 cloves garlic, minced

1½ teaspoons chopped fresh thyme or ¾ teaspoon dried thyme Preheat oven to 425 degrees. Line a 12x18x1-inch rimmed baking sheet with foil.

Slice 1½ lemons into 15 thin slices. Arrange slices to cover the middle third of the baking sheet (3 slices across, 5 slices down widthwise). Arrange chicken over lemon slices, spacing evenly.

Place carrots on the baking sheet on one side of the chicken. Drizzle carrots with 1 tablespoon olive oil, sprinkle with salt and pepper and toss well. Arrange carrots in an even layer.

Place fingerling potatoes on the baking sheet on the other side of the chicken. Drizzle potatoes with 1 tablespoon olive oil, sprinkle with salt and pepper and toss well. Arrange potatoes in an even layer.

In a small bowl, combine the juice of 1/2 lemon, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, garlic and thyme and mix well. Rub mixture over chicken thighs and sprinkle tops with additional salt and pepper.

Place pan in oven and roast 50-60 minutes, until chicken is well browned and cooked through. Serve chicken and vegetables with lemon slices.

Serves 4