Ingredients:
4 chicken thighs or breasts
1/4 cup olive oil
2 tbsp lemon juice
2 garlic cloves, minced
1 tsp lemon zest
Salt and pepper
Roasted Veggies:
2 fennel bulbs, sliced
2 large sweet potatoes, cubed
2 tbsp olive oil
Salt and pepper
Dandelion Greens:
1 bunch dandelion greens, chopped
2 garlic cloves, minced
1 tbsp olive oil
Pinch of sea salt
Steps:
Marinate the Chicken:
In a small bowl, whisk together 1/4 cup olive oil, lemon juice, minced garlic, lemon zest, salt, and pepper.
Place chicken in a shallow dish or zip-top bag, pour marinade over it, and coat well. Let marinate in the fridge for at least 30 minutes (up to 8 hours).
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare and Roast the Vegetables:
On a large baking sheet, toss the sliced fennel and cubed sweet potatoes with 2 tbsp olive oil, salt, and pepper.
Spread them out in a single layer and roast for 35–40 minutes, flipping halfway through, until golden and tender.
Bake the Chicken:
Place the marinated chicken on a baking dish or tray lined with parchment paper.
Bake in the preheated oven for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
Optional: Broil for the last 2–3 minutes for a golden finish.
Sauté the Dandelion Greens:
While the chicken and veggies are cooking, heat 1 tbsp olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 1 minute, then add chopped dandelion greens.
Cook for 3–5 minutes, stirring occasionally, until wilted and tender. Season with a pinch of sea salt.
Assemble & Serve:
Plate each serving with a portion of lemon-garlic chicken, roasted fennel and sweet potatoes, and sautéed dandelion greens.
Optional garnish: fresh parsley, a squeeze of lemon, or toasted nuts/seeds for extra texture.
