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In a small saucepan over medium heat, combine the wine and honey and bring almost to a boil. Whisk in the mustard, oil and pepper, then remove from the heat and let cool completely.
Place the chicken pieces in a shallow pan and pour the marinade over them, turning to coat evenly. (Alternatively, place the chicken in 2 large resealable bags, then divide the marinade and chicken evenly between them. Massage to coat evenly.) Cover (or seal) and refrigerate for 8 to 12 hours.
Position a rack in the middle of the oven and preheat to 400 degrees. Line a large shallow baking pan with parchment paper.
Remove the chicken from the marinade (discard the marinade) and place on the prepared baking pan, skin side up. Roast for 20 to 30 minutes, or until golden brown and the internal temperature of the chicken reaches 165 degrees. Let rest in the pan for 5 minutes before serving.
Divide the chicken among plates, garnish with a sprig of thyme and serve.