Skillet Chicken Thighs with Spring Vegetables and Shallot Vinaigrette

This elegant single-skillet meal for two is deceptively easy to make. Ready in under an hour, this skillet chicken dinner includes your protein (perfectly golden-crisp chicken thighs), green veggies (peas and asparagus), a starch (baby Yukon gold potatoes), and a whole lot of vibrant flavor (hello, shallot vinaigrette). A great recipe for anyone cooking for one or two, this easy weeknight chicken dinner is one you’re sure to come back to again and again.

1 tablespoon olive oil 4 (6-oz.) bone-in, skin-on chicken thighs 1/2 teaspoon table salt 1/4 teaspoon black pepper 1 cup baby Yukon Gold potatoes, halved (about 3/4 lb.) 1 1/2 cups fresh asparagus, cut in 1-in. pieces 1/4 cup fresh or frozen green peas Chopped fresh tarragon
1 tablespoon olive oil 1 tablespoon red wine vinegar 1 tablespoon minced shallot 1 teaspoon course Dijon mustard 1/4 teaspoon table salt 1/4 teaspoon black pepper.

How to Make It
Step 1
Preheat oven to 400°F. Heat olive oil in a 12-inch skillet over medium-high. Sprinkle chicken thighs with salt and pepper. Place thighs, skin side down, in hot oil, and cook until skin is golden brown, about 10 minutes. Flip thighs, and cook until other side is brown, about 5 minutes. Transfer chicken to a plate.
Step 2
Add potatoes to skillet, and toss to coat in oil. Return chicken to skillet. Place skillet in preheated oven, and roast until potatoes are almost done, 12 to 15 minutes. Add asparagus and peas to skillet, tossing to coat. Continue roasting until a thermometer inserted in thickest portion of thighs registers 165°F and the vegetables are tender, 3 to 4 minutes more.
Step 3
Prepare the Shallot Vinaigrette: Whisk together oil, red wine vinegar, shallot, mustard, salt, and pepper in a small bowl. Drizzle vinaigrette over chicken thighs and vegetables, and sprinkle with tarragon. Serve immediately.

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