The night before you cook the chicken, pat the skin of the chicken dry season it well inside and out with salt. Stuff the cavity of the chicken with the garlic, the lemon quarters, bay leaf, rosemary, and thyme. Truss the legs with butcher's twine if desired. Refrigerate overnight. This step can be done the day of up to an hour before step two.

When ready to cook, take the chicken out of the refrigerator for 30 minutes to an hour before you plan to roast it, this will relax the proteins so the skin doesn't rip and the chicken cooks evenly. Preheat the oven to 425 degrees F (220 degrees C).

While chicken is coming to temperature, mix together all the ingredients for the creme fraiche glaze in a small bowl. Set aside. 

In an oven-safe skillet or cast iron skillet large enough to hold the chicken (but not a ton of empty space, a 10 to 12 inch cast iron or stainless skillet would do), oil the pan lightly with olive oil, place the pieces of bread in the center of the skillet and then put the chicken on top of the bread. Drizzle the bird lightly with olive oil. Place the skillet in the oven and roast for 25-30 minutes. 

Turn down temperature to 375 degrees F (190 degrees C), and use a pastry brush to baste the bird generously with the creme fraiche glaze every 10 minutes until a meat thermometer is 160 degrees F (74 degrees C) when stuck into the thickest part of the chicken thigh. The chicken should be golden brown.

Let the chicken rest for 10 minutes before serving with the bread in pieces. The temperature will rise while resting to 165 degrees F and the juices will be redistributed into the meat by time to serve.