Make the vinaigrette.

Whisk together the olive oil, vinegar, shallots, Dijon mustard, honey, tarragon, salt, and pepper until emulsified. Set aside.

Prepare the chicken.

Preheat the oven to 400 degrees.

Melt the olive oil and butter together in a large skillet with deep sides over medium heat.

Add the garlic and saute, stirring often, until the garlic is soft and very fragrant – about 5 minutes. Don’t allow the garlic to brown. When the garlic is soft, use a slotted spoon to remove the garlic to a small dish. Set aside.

Meanwhile, in a large zip-top bag, combine the flour, salt, and pepper.

Add the chicken and shake to coat the chicken well. Shake off any excess flour.

Place the chicken, skin side down, in the hot butter/oil mixture.

Cook until the skin is golden brown – about 10 minutes.

Flip the chicken and cook the other side until brown.

Add the potatoes, and the reserved cooked garlic slices, and toss to coat the potatoes in the oil.

Place the skillet in the oven and roast for 10 minutes until the potatoes are almost tender.

Remove the skillet from the oven.

Add the asparagus and peas.

Stir the vinaigrette before pouring it over the chicken and vegetables in the skillet.

Return the pan to the oven and roast until a meat thermometer inserted into the thickest part of the thighs registers 165 degrees and the vegetables are tender – about 15 minutes.

Remove the skillet from the oven.

Use a slotted spoon to remove the chicken and the vegetables to a serving platter. Cover loosely with foil.

Place the skillet on the stove over medium heat. Bring the mixture to a boil, stirring constantly, to scrape up any browned bits from the bottom of the pan.

Simmer, reducing the liquid, for about 5 minutes. The sauce will still be thin.

Whisk in the butter one piece at a time, stirring constantly until the sauce is shiny.

Carefully spoon the pan sauce over the chicken and vegetables.

Serve immediately.