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Pat chicken pieces dry with a paper towel. Heat oil in a medium sauté pan over medium heat. Brown chicken pieces in pan 3-4 minutes per side. Remove from heat and place chicken pieces into a heavy-bottomed roasting pan.
Zest the lemons and then squeeze to retain the juice. In a small bowl, combine lemon juice and zest, evaporated milk, garlic, thyme, salt, and pepper. Pour mixture over chicken in roasting pan.
Cook chicken 20-30 minutes, until internal temperature of chicken is 175° F. Occasionally baste the chicken with the cooking liquid throughout the cooking process.
Transfer the chicken and sauce to a platter to serve. Optional accompaniments include wild grain rice, farro, or crusty bread.