Preheat oven to 475 degrees.
In a large oven-proof skillet, place chicken and rub thoroughly with 2 tablespoons of butter. Season with salt and pepper. Add garlic, thyme, and remaining butter to the skillet.
Roast in the oven for about 60 minutes, basting every 10 minutes with juices. Continue cooking until the internal temperature reads 165 degrees. Insert a meat thermometer in the thickest part of the thigh, be sure to avoid bone. Transfer to a serving platter and rest 10 minutes before carving.