Trim ends from asparagus, then toss with 1 tablespoon olive oil, on a rimmed baking sheet. Sprinkle with 1/4 teaspoon each salt and pepper. Roast on lover rack until tender and lightly charred, 15 to 20 minutes.

Step 3

Meanwhile, stir together remaining 1/2 teaspoon each salt and pepper with the paprika and garlic powder. Rub chicken with 1 tablespoon oil and the spice rub.

Step 4

Heat remaining 2 tablespoon oil in a large oven proof pan over medium-high heat. Add chicken; cook until browned about 4 minutes. Turn over, then bake on upper rack until cooked through, 9 to 10 minutes. Transfer to a platter; tent with foil.

Step 5

Discard all but 1 1/2 teaspoons drippings from pan. Add shallot and cook over medium, heat stirring, until softened, 2 minutes. Increase heat to high, stir in wine and chopped tarragon; boil until liquid reduces by half. Add broth and juices from cooked chicken; boil until reduced to 1/3 cup 10 minutes. Stir in lemon juice, remove form heat, and stir in butter. Set asparagus next to chicken. Pour sauce over chicken and sprinkle with tarragon leaves.