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1
Preheat the oven to 400 degrees F.
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2
Leaving the garlic heads intact, cut the tops off of the garlic.
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3
(as little as possible while still allowing the tops to be free of the garlic paper.)
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4
Make a foil packet for the garlic, place the garlic on it, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme.
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5
Fold the foil up tight, making a pouch.
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6
Put the package in the oven and roast for 40 minutes, or longer, until the garlic is soft.
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7
Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender.
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8
Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.
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9
Reserve about 1/4 of the vinaigrette.
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10
Preheat an outdoor gas or charcoal grill to medium heat.
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11
Rinse the chicken and pat dry with paper towels.
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12
Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil.
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13
Take a few paper towels and fold them several times to make a thick square.
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14
Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
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15
Put the chicken on the grill, skin side down, and grill.
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16
Grill the chicken for about 20 minutes, turning once, then baste with the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes.
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17
During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.
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18
Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with some of the reserved dressing.
