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Preheat the oven to 200°C.
Cut the carrots diagonally into thick slices, slice the onion into small wedges and chop the potatoes in half so they are all roughly the same size.
Crush 3 garlic cloves with a knife, leaving the skins on and place the carrots, potatoes, onions and garlic in a roasting tin then drizzle with olive oil, stir and coat the vegetables with the oil.
Place in the oven for 20 minutes.
Remove the vegetables from the oven, giving them a good stir, then place the chicken thighs on top of the vegetables, skin side up and season with salt and pepper.
Put back in the oven for a further 20 minutes.
Whilst the chicken is cooking, make the marinade by making up the stock and mix with the lemon juice, 3 cloves of crushed garlic (skin off!), honey, olive oil and thyme.
Remove the chicken from the oven, pour the marinade around the side of the chicken, over the vegetables and roast for a final 20 minutes until the potatoes are crispy and the chicken is cooked through.