Set sous vide circulator to 165.2°F to preheat water.
For the chicken, into a sealable bag, combine chicken, olive oil, garlic, bay leaf, rosemary, thyme, 2 tablespoons salt, and the whole black peppercorns; massage bag to mix. Place into preheated water, clip bag to side of pot, and cook, fully submerged, for 8 hours.