Heat the oven to 425°F (220°C) with a rack in the middle.

Pat the chicken thighs very dry with paper towels, until the skin feels tacky and not slick.

Peel the garlic cloves and halve any that are especially large so they cook evenly.

Toss the chicken and garlic in a large bowl with the olive oil, rosemary, thyme, lemon zest, salt and pepper, and rub the mixture over every surface.

Arrange the thighs skin side up on a large rimmed baking sheet, with the garlic cloves and lemon wedges scattered between them and space around each piece.

Roast 20 minutes at 425°F (220°C), until the skin is blistered and light gold.

Lower the oven to 375°F (190°C) and roast 25 to 35 minutes more, until the skin is deep golden and the thickest part of a thigh reads at least 165°F (74°C).

Move the chicken to a cutting board, tent it loosely with foil and rest it 10 minutes.

Mash a few soft garlic cloves into the pan juices with a fork, squeeze in a lemon wedge and spoon the sauce over the chicken.