Use any size chicken breasts for this recipe. I used large. If you're using very small breasts, cut the spice quantity in half. Wash chicken breasts and pat dry. Place breasts on a foil lined baking sheet.
Place soft butter in a bowl. Grate garlic cloves into butter. Add 1/4 tsp salt and 1/4 tsp ground black pepper. Mix this well. Tuck this butter paste under skin of both breasts, spreading evenly.
In a small bowl, mix 1/2 tsp salt, garlic powder, paprika, cayenne and dried thyme. Rub this mixture on the skin and other side of chicken breasts. Set aside.
Heat oven to 425 degrees Fahrenheit or 218 degrees Celsius. Place chicken into heated oven and cook for 45 minutes to one hour depending on size of chicken. Baste chicken with pan juices 3 times during cooking. Use a meat thermometer if you're unsure when chicken is cooked. Let chicken rest at least 5 minutes after cooking. Serve chicken with juices from pan.
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