Preheat the oven to 450.
On a large sheet, tray tosses the chicken pieces with the olive oil, thyme, lemon slices, salt, and pepper. Break the garlic up into individual cloves, no need to peel them, toss with the seasoned chicken.
Roast the chicken for 30 minutes until the skin is crispy and brown and the internal temperature reaches 165 degrees. Meanwhile, tear the bread into bite-sized pieces.
Remove the roasted chicken, lemon slices, and four cloves of garlic (for the dressing) from the tray. Toss the torn bread with the pan drippings. Put the tray with the bread back in the oven. Turn the heat down to 350. Toast the bread until its golden brown- between 5-10 minutes.
To make the dressing, remove the skin from the roasted garlic and place it in a blender. Blend the roasted garlic with the oil, lemon juice, anchovy, salt, and pepper.
Put the roasted chicken on a large plate or platter. Toss the arugula and toasted bread with the dressing. Top the chicken with the salad, garnish with the roasted lemon slices and garlic. Serve immediately!