Preheat the oven to 450°F. While it's preheating, set the chicken on the counter and salt generously.
When the oven is preheated, put a skillet in for 10 minutes. Rub olive oil into the chicken skin on all sides and sprinkle with pepper. Peel the garlic cloves.
Put the chicken breast-side up into the skillet, then add the garlic and thyme sprigs around it. Put it into the oven with the legs facing one back corner.
Roast on high for 20 minutes, then rotate the skillet so the legs face the other back corner. Roast for around 20 minutes more.
The chicken is done when a thermometer stuck in the leg reads 165°F. Let it rest for 10 minutes before cutting and serving.