Preheat your oven to 375°F.

Pat the 6 chicken thighs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven or heavy skillet over medium-high heat.

Place the chicken thighs skin-side down in the hot pan and sear for 6-8 minutes without moving them, until the skin is deeply golden and crispy.

Flip the chicken and cook for another 3-4 minutes. Remove to a plate.

Reduce heat to medium and add 30 whole peeled garlic cloves to the pan (yes, really!).

Sauté the garlic for 2-3 minutes, stirring occasionally, until lightly golden and fragrant.

Add ½ cup of white wine or chicken broth and scrape up any browned bits from the bottom of the pan.

Add the 4 thyme sprigs, bay leaf, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.

Return the chicken thighs to the pan, skin-side up, nestling them among the garlic cloves.

Cover the Dutch oven with a lid and transfer to the oven.

Roast for 35-40 minutes until the chicken reaches an internal temperature of 165°F and is fall-apart tender.

Remove from oven and let rest for 5 minutes.

Discard bay leaf and thyme stems. Serve chicken with peeled garlic cloves and pan juices.