Preheat oven to 425°F.
Arrange chicken pieces in a baking dish. Add garlic, thyme, bay leaves, potatoes, EVOO, lemon zest, salt and freshly ground black pepper. Toss chicken to coat, then place in oven. Roast 45 minutes or until internal temperature reads 165°F and the potatoes are tender. Remove chicken from oven, squeeze juice of 2 lemons over the chicken and let sit for 5-10 minutes. Serve the chicken with the potatoes and spoon the pan sauce over top.