Roasted Chicken with Meyer Lemons

1 Whole Chicken
4 Meyer lemons, divided
3 medium fennel bulbs, trimmed and sliced thinly crosswise
3/4 cup Niçoise olives
3/4 cup Picholine olives
8 garlic cloves, peeled and halved
2 tbsp olive oil
salt & pepper

Heat the oven to 425 degrees.

Slice 2 lemons paper-thin with a knife or a mandoline. With your fingers, carefully loosen the skin from the meat on the breast side of the chicken. Insert 5 or 6 lemon slices beneath the skin. Put any unused slices and the ends of the lemons into the chicken cavities, and rub the salt evenly across the skin.
Cut the remaining two lemons into 8 wedges and scatter them in the bottom of a shallow baking pan. Add the fennel, olives, and garlic to the pan. Place the chicken atop the lemon and vegetables. Pour olive oil over the chicken, then season with a few grinds of black pepper.
Roast in the oven for 45 minutes, then lower heat to 350 degrees and roast for about 20 minutes longer, OR until the meat is firm, the skin is golden, and the juices run clear (a thermometer placed into the thickest part of the bird should register 165 degrees). The vegetables and fruit should have started to caramelize.
Remove pan from oven, allow to cool, and serve. 

Recipe adapted from and photo borrowed from here.