Skillet Chicken Thighs with Spring Vegetables and Shallot Vinaigrette

This elegant one-pan meal for two is deceptively easy to prepare. Prepared in less than an hour, this pan chicken dinner includes protein (chicken thighs with a perfect golden crust), green vegetables (peas and asparagus), starch (Baby Yukon Gold potatoes), and rich flavor (hello, shallot vinaigrette sauce). A great recipe for anyone who cooks for one or two, this easy weeknight chicken dinner is one you'll definitely come back to again and again.
Preheat the oven to 400°F. Heat the olive oil in a 12-inch skillet over medium-high heat. Sprinkle the chicken thighs with salt and pepper. Place the thighs, skin side down, in the heated oil and cook until the skin is golden brown, about 10 minutes. Turn the thighs over and cook until the other side is lightly browned, about 5 minutes. Transfer the chicken to a plate.Add the potatoes to the pan and stir until they are coated with oil. Return the chicken to the skillet. Place the pan in the preheated oven and bake until the potatoes are almost cooked through, 12 to 15 minutes. Add the asparagus and peas to the pan and toss to coat. Continue baking until the thermometer placed in the thickest part of the thighs shows 165 ° F and the vegetables are tender, another 3-4 minutes.Make the shallot sauce: Whisk together the oil, red wine vinegar, shallots, mustard, salt and pepper in a small bowl. Drizzle the vinaigrette sauce over the chicken thighs and vegetables and sprinkle with tarragon. Serve immediately.