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Preheat oven to 450 degrees F.
Remove giblets from chicken, pat chicken dry and add to Dutch oven.
In a small bowl mix together the mayonnaise, zest and juice of 1 Meyer lemon and thyme leaves.
Liberally sprinkle the inside of the chicken cavity with kosher salt and pepper. Rub the mayonnaise mixture all over the chicken including the cavity.
Sprinkle the outside of the bird liberally with kosher salt and pepper and quarter the remaining Meyer lemons. Stuff the bird with quartered lemon and additional sprigs of thyme if desired.
Pour white wine into the bottom of the pan and add to oven.
Cook for 25 minutes at 450 degrees F and lower temperature to 375 degrees F.
Cook for approximately an hour until a meat thermometer register 165 degrees F when tested into the middle of the thigh meat.
Let the chicken rest for 15 minutes before carving to ensure a super juicy chicken.