A well-rounded chicken dinner in a single skillet!
In a skillet, heat 2 tbsp olive oil on medium-high heat. Cook chicken thighs 10 minutes on one side and flip to cook 5 minutes more. Remove from skillet.
Add the potatoes to the skillet then add the chicken and roast for 15 minutes at 350 degrees Fahrenheit.
Add the asparagus and peas and roast 3 minutes more.
In a small bowl, combine 1 tbsp olive oil, red wine vinegar, a pinch of salt and pepper and mix well. Pour over roasted chickens and finish off by topping off with chopped tarragon (optional).