Remove excess fat and innards from chicken and rinse thoroughly with cool water.
Pat chicken dry with paper towels.
Push your fingers between the breast skin and flesh of the chicken to separate them.
With your fingers, or a small spatula, spread the garlic all over the breast of the chicken under the skin and inside the cavity of the chicken.
Season exterior of chicken with salt and pepper.
Pour chicken broth into saucepan and add bouillon cube and heat and stir until cube has dissolved.
Transfer chicken broth to roasting pan, then carefully place chicken, breast down, into broth.
Brush foil with a little oil so that it doesn't stick to the skin of the chicken, and cover chicken and roasting pan with foil and seal around the pan.
Place in preheated oven at 385 and cook for 30 mins.
Remove chicken from oven and turn chicken over - breast side up and cook for 20 mins.
Remove chicken from oven again and raise oven to 425.
Set chicken stock and juices aside until needed.
Transfer chicken to shallow baking tray and drizzle chicken with 1 tbsp of truffle oil and return to oven.
Allow to cook for 10 minutes and then drizzle another tbsp of truffle oil over the chicken.
After another 10 mins repeat basting, and drizzle another tbsp of truffle oil over the chicken and allow to cook for a final 10 minutes.
Remove chicken from oven and tip chicken juices and truffle oil into set aside chicken broth, and allow chicken to rest.
Place roasting pan with chicken broth and juices on high heat, or if you prefer, transfer to a saucepan and place on a high heat.
Add thyme and season with salt and pepper if needed.
Reduce by 1/3 until a little thickened to create jus.
To serve, cut chicken into quarters, and serve with a side of jus