Tangy Salt-Roasted Fennel

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2 medium lemons

8 medium fennel bulbs, halved lengthwise and cored

Salt and freshly ground pepper

8 small thyme sprigs

2 garlic cloves, thickly sliced

8 Gaeta or Calamata olives, pitted and coarsely chopped

Extra-virgin olive oil, for drizzling

1 1/4 pounds kosher salt

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