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Remove neck and giblets from chicken; discard. Place chicken on a wire rack set inside a baking sheet; refrigerate, uncovered, at least 8 hours or up to 12 hours.
Preheat oven to 475°F. Remove chicken from refrigerator, and pat dry with paper towels. Sprinkle cavity and exterior of chicken evenly with salt and pepper. Stuff cavity with thyme sprigs and garlic.
Stir together mayonnaise and brewer's yeast in a small bowl until combined. Rub mixture all over chicken. Place chicken on a rack fitted inside a roasting pan. Roast in preheated oven until mayonnaise has crisped, charred in spots, and puffed slightly and a thermometer inserted in thickest portion of chicken registers 155°F, 50 to 55 minutes, rotating pan 180 degrees on rack halfway through roasting time. Cover chicken loosely with aluminum foil during final 10 minutes of roasting time if needed to prevent excessive browning.
Remove chicken from oven. Let rest 10 to 15 minutes. Serve immediately.