Position racks in the top and bottom thirds of the oven; preheat to 400 degrees. In a food processor, chop the garlic. Add the oil, coriander seeds, lemon pepper, oregano and 4 tsp. salt; pulse to a coarse paste. On two large rimmed baking sheets, arrange the chicken in a single layer. Rub the garlic paste over and under the skin. Roast, switching baking sheets halfway through, until cooked through, 30 to 40 minutes. Let cool.
Place 4 thighs in a 1-gallon resealable freezer bag. Shred the remaining meat, reserving the skin and bones. Freeze the shredded meat in 1-cup portions, and the skin, bones and pan drippings in a gallon-size freezer bag.