In a large, heavy braising pan or Dutch oven, combine the butter, olive oil, garlic, sherry, Meyer lemon juice and zest, and thyme. Heat the pot over medium heat and stir occasionally, until simmering. Place the chicken skin-side-down in the pan and place the two bricks on top. Reduce heat to low, and cook until the skin is golden brown, 10-12 minutes. Transfer the pan to the oven, and bake for 1 hour. Remove the bricks and turn the chicken over, then top with lemon slices. Place under the broiler and heat until the lemon is golden brown. Let rest for 5 minutes, then serve.