One-Pot Chicken with Braised Spring Vegetables | America's Test Kitchen

Ingredients

• 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
• Salt and pepper
• 3 tablespoons extra-virgin olive oil
• 1 shallot, sliced thin
• 2 garlic cloves, sliced thin
• 3 sprigs fresh thyme
• Pinch red pepper flakes
• 12 ounces red potatoes, unpeeled, cut into 1-inch pieces
• 8 radishes, trimmed and quartered lengthwise (halved if small)
• 1 1/4 cups water
• 1 pound asparagus, trimmed and cut into 2-inch lengths
• 2 cups frozen peas
• 2 teaspoons grated lemon zest
• 2 teaspoons grated orange zest
• 1 tablespoon chopped fresh tarragon