Preheat the oven to 350°F and add 1 tablespoon of olive oil to a large skillet over medium-high heat.
Rub the chicken with salt and pepper and add half of the chicken to the skillet and sear it on all sides until golden brown, repeat with the remaining chicken, using an extra tablespoon of oil if needed.
Once the chicken is seared, place it in a 9x13 inch casserole dish and pour the remaining 1/2 cup of olive oil over it, add the garlic cloves to the pan, spreading it around evenly. Add the thyme to the pan and cover the dish with aluminum foil.
Bake in the oven for 65 to 70 minutes until chicken reaches an internal temperature of 165°F. Serve with rice or pasta or vegetables.
Use the roasted garlic and olive oil on bread.
Recipe adapted from Alton Brown.
Can be made with bone chicken pieces, but will need to cook for closer to 90 minutes.