Preheat your oven to 400°F (200°C). In a small bowl, toss the chicken with a tablespoon of olive oil, salt, pepper, and half of the chopped tarragon. Spread the seasoned chicken evenly on the sheet pan.
Trim the tough ends off the asparagus and scatter them around the chicken on the sheet pan. Drizzle the remaining olive oil over the asparagus and sprinkle with the remaining tarragon, salt, and pepper.
Place the sheet pan in the oven and roast for about 15-20 minutes, or until the chicken is cooked through and slightly golden, and the asparagus is tender and caramelized at the tips.
Remove the sheet pan from the oven and let it rest for a couple of minutes. The aroma of tarragon and roasted vegetables should fill the air.
Use tongs to carefully transfer the chicken and asparagus onto a serving platter, ensuring the asparagus remains nicely caramelized and the chicken stays juicy.
Serve immediately, allowing the fresh herb aroma and roasted textures to be fully appreciated.
