In a large cast iron skillet over medium-high heat, heat 2 tablespoons of olive oil. Arrange the chicken pieces in the skillet (in batches if necessary) and cook one side for 10-12 minutes, until deeply brown. Flip and brown the second side for 4-6 minutes.

Preheat oven to 375˚F.

Place the cloves of garlic in a lidded baking dish large enough to hold the chicken. Add the thyme and bay leaf, and drizzle with 3 tablespoons of olive oil. Toss to coat. Arrange the browned chicken on top of the garlic cloves and herbs. Cover with aluminum foil, then place the lid on top. Cook in the middle of the oven for 50 minutes. Remove the lid and aluminum foil, and continue to cook for an additional 10 minutes. Remove from oven.

Place the bread on a baking sheet and toast in the oven for about 8 minutes.

Serve the chicken with the roasted garlic cloves and toasted bread. Squeeze the garlic onto the bread.