Place garlic on a piece of foil and add 1 tsp. olive oil. Fold foil around garlic, making a pouch. Place pouch, opening side up, directly on oven rack. Roast until soft and lightly caramelized, 15-18 minutes. Open pouch and cool 5 minutes, then mince into a chunky paste. While garlic roasts, prepare ingredients.

Trim top and bottom of fennel bulb, quarter lengthwise, remove tough core from each slice, and cut into 1" dice. Quarter apple and remove core. Cut into 1" dice. Halve lemon lengthwise. Cut one half into four wedges and juice other half. Trim ends off beet, peel, and cut into 1/2" dice. Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Place beet on 1/4 of prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread beet into a single layer on their 1/4 and roast 5 minutes. Remove from oven, and carefully place fennel, apple, 1 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper on empty area of baking sheet. Toss and spread into a single layer separate from beet. Roast until vegetables are tender and browned, 18-22 minutes. While vegetables roast, make vinaigrette and coating.

In a small mixing bowl, whisk together 2 Tbsp. olive oil, 1 Tbsp. lemon juice, and a pinch of salt and pepper. Set aside. In another small mixing bowl, mix panko and 1 tsp. olive oil until panko is coated evenly.

Place a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 3-4 minutes. Flip chicken and remove from burner. Smear roasted garlic on each chicken breast and top with panko-olive oil mixture. Sprinkle with a pinch of salt and place pan in oven. Roast until panko is golden brown and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes.

Place vegetables on plate. Place chicken next to vegetables. Drizzle vinaigrette over vegetables and around plate. Garnish with lemon wedges.