Preheat oven to 475*. In large roasting pan or rimmed baking sheet toss carrots and fennel in olive oil and salt, then spread in an even layer. Pat chicken dry and lay on top of vegetables. Sprinkle zest of both lemons and rosemary over chicken. Salt and pepper chicken to taste. Thinly slice zested lemons and lay over chicken. Roast about 30-40 minutes until chicken is cooked through, 165*