Combine roasted garlic cloves, water, salt, pepper, and olive oil in a ziploc bag to make a brine.

Squeeze the juice from the lemon wedges into the brine.

Add the bay leaves to the brine.

Shake the bag to dissolve the salt.

Rinse the chicken breast under cold water.

Place the chicken breast in the bag with the brine.

Squeeze out all the air from the bag and seal.

Refrigerate all day to marinate.

Preheat oven to 350°F (175°C).

Remove the chicken from the brine and rinse.

Sprinkle the chicken with salt and pepper.

Place the chicken in a roasting pan, breast side up.

Roast for about an hour or until a meat thermometer inserted reads 160°F (71°C).