Warm water and stir in salt until dissolved. Add ice cubes to cool water back down.
Pour into a blender and add garlic, pepper and olive oil, lemon zest and squeezed lemon juice into the brine, blend.
Pour into a zipper lock plastic bag, add chicken, bay leaves and squeezed lemon wedges. Squeeze out all the air from the bag and seal. Refrigerate overnight.
Preheat the oven to 375°F. Remove the chicken from the brine, and sprinkle with salt and pepper. Place chicken in a roasting pan, breast side up, and cook for about 1 hr or until fully cooked.
Notes
Fully cooked breast meat should have an internal temperature of 165°F, and thigh meat should have an internal temperature of 175°F.