Ingredients

• 3 tablespoons olive oil
  
• 8 ounces new potatoes, cut into 1/2-inch thick slices
  
• 4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
  
• 4 cups mushrooms, halved (12 oz.)
  
• 1 large onion, cut in thin wedges
  
• 3 cloves garlic, peeled and sliced
  
• 1 pound asparagus, trimmed and cut in 1-1/2-inch pieces
  
• 2 skinless, boneless chicken thighs, cut into strips
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 3/4 cup reduced-sodium chicken broth
  
• 1 tablespoon snipped fresh tarragon