Step 1

Heat the oven to 450°F with a rack in the middle position. In a large bowl, stir the oil, paprika, coriander, fenugreek (if using), ¾ teaspoon salt and ½ teaspoon pepper. Add the chicken, garlic and thyme; toss, rubbing the mixture into the chicken and garlic until evenly coated. Place the garlic cloves in the center of a rimmed baking sheet.

Step 2

Arrange the chicken parts, skin up, around the garlic; this prevents the garlic from scorching. Tuck the thyme between the chicken parts. Roast until the chicken skin is deeply browned, the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh/leg (if using) reaches about 175°F, 30 to 40 minutes.

Step 3

Transfer the chicken to a platter, leaving the garlic on the pan. With a fork, mash the garlic until relatively smooth. Carefully add ½ cup water to the baking sheet, then scrape up the browned bits. Carefully stir in the sour cream. Remove and discard the thyme. Taste and season with salt and pepper, then pour the sauce around the chicken. Sprinkle with parsley.