Cut lemons crosswise into 1/4-inch-thick slices. Place lemon slices and four of the rosemary sprigs in chicken cavity. Tie legs to tail. Place four of the rosemary sprigs under skin of breast. Rub entire bird with salt, pepper, and remaining rosemary. Twist wings under back. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast, uncovered, in a 375 degree F oven for 1-1/2 to 2 hours or until chicken is no longer pink and meat thermometer registers 180 degree F to 185 degree F, basting several times with pan juices.

Remove chicken from oven, reserving pan juices. Remove lemon slices and rosemary sprigs from cavity, and discard. Keep chicken warm.

For dressing, skim fat from pan juices; transfer juices to a medium skillet. Add the 2 tablespoons wine to the roasting pan. Place over medium heat and use a spatula to scrape up brown bits on bottom of pan. Remove from heat; add bits and wine to other juices in skillet. Stir in garlic. Boil gently about 4 to 5 minutes or until reduced in half.

Add the 1/2 cup wine, lemon juice, and olives. Boil gently over high heat until liquid measures 1/2 cup.

Arrange greens on four dinner plates. Slice the chicken breast, reserving remaining chicken for another use. Arrange sliced chicken and olives from the dressing on greens. Pour warm dressing over salads. Serve at once. Makes 4 servings.