Ingredients

• 2 whole chickens cut into 8 pieces each
• 1 head garlic, crushed
• 6 springs thyme, leaves stripped from stem
• 3 bay leaves
• 3 pounds small white potatoes, cut in half or quartered (depending on size)
• 3 tablespoons extra-virgin olive oil (EVOO)
• Zest of 3 lemons
• Salt and freshly ground black pepper
• Juice of 2 lemons