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Heat the oven to 400 degrees Fahrenheit. Set aside a large nonstick baking sheet. Alternatively, line a large baking sheet with aluminum foil or a nonstick baking mat.
Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into ¼-inch slices or, if there are larger mushrooms like portobello, cut into ¼-inch cubes.
Add mushrooms to the baking sheet with olive oil, bay leaves, and thyme. Toss until the mushrooms are well coated. Don’t worry if it seems like all the oil you just added disappears. As they cook, they will release the oil.
Spread the mushrooms and herbs into one layer, then roast, occasionally stirring, until mostly browned and any liquid released from the mushrooms evaporates from the pan; 20 to 25 minutes.
Stir in the garlic, salt, and pepper, then roast for another 5 to 10 minutes or until the garlic toasts and the mushrooms brown. Serve with chives and lemon zest sprinkled on top.