Prep Time: 50 minutes
Preheat oven to 400 degrees
Soften rhubarb by simmering in orange juice for about 10 minutes. Drain and reserve liquid, then mix the rhubarb into softened butter, breaking it up with the back of a spoon.
Place chicken skin side up in a baking dish. Use your fingers to gently separate skin from the meat, careful not to tear. Use your fingers to rub the rhubarb butter between skin and meat. Drizzle the skin with olive oil and 1 Tbsp. of the rhubarb cooking liquid. Season with salt and pepper.
Roast the chicken in the oven for 40-50 minutes, basting with the collected juices every 15-40 minutes, until it registers 165 degrees on a meat thermometer and the juices run clear.
Meanwhile, lay dandelion greens together, stems facing the same direction. Use twine to tie the stems together, creating a tight bundle. If you have a gas burning stove, turn a burner on high and flash char the greens above the flame, using the stems as a handle. If you have an electric burner, just lay the greens directly on the burner. If you prefer, you can leave the greens uncooked.
Heat a skillet over medium heat. Add the tomatoes and a pinch of salt and pepper. Let the tomatoes blister all over for a couple of minutes, shaking the pan to move them around. Turn off the heat and immediately add the balsamic vinegar (the vinegar will sputter and get a bit messy), shake the pan to coat the tomatoes in the hot vinegar. Toss the cherry tomatoes with the greens, then season with salt and pepper and serve as a side for the chicken.