Season the chicken on both sides and coat it with some cream.
Preheat your oven to approximately 400 degrees Fahrenheit.
Place the chicken in the preheated oven and roast for about an hour, basting it every 15 minutes.
Once cooked, allow the chicken to rest covered with foil.
Remove the thyme from the chicken.
Tear pieces of bread and tuck them into the pan to soak up the juices, creating a panade or stuffing.
Let the stuffing rest for about 5 minutes before carving the chicken.
Before serving, sprinkle the dish with some parsley.
