Baked Greek Chicken

1 whole broiler/fryer chicken, about 5 lbs, cut in 6 pieces
3/4 tsp salt
2 lemons
3 cloves garlic, minced
1 Tbs fresh oregano, chopped
1/8 tsp black pepper
1 Tbs olive oil
1 fennel bulb (about 1-1/2 lbs) trimmed, cored and sliced
1/3 c pitted kalamata olives, halved

Heat oven to 425 degrees. Pat chicken dry. Loosen skin and sprinkle 1/4 tsp salt under skin. Grate zest of 1 lemon, cut lemon in heal and juice. In small bowl, stir together 2 tsp of the zest, 2 Tbs of the lemon juice, remaining 1/2 tsp salt, the garlic, oregano and pepper. Tuck half of this mixture under skin of chicken. Cut peel off second lemon; chop fruit into pieces.

Add olive oil to remaining herb mixture in the bowl. Toss with sliced fennel and chopped lemon. Transfer to a large baking dish. Top with chicken pieces and bake at 425 for 40 mins or till breast meat registers 160 degrees.

Remove from oven. Sprinkle olives on top.

Adapted from: GroupRecipes: Recipe Discovery.