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Preheat oven to 375 F.
Melt the ghee in a large dutch oven on the stove over medium-high heat and brown the chicken legs on all sides for 1 to 2 minutes per side. Remove and set aside.
Add the onion and garlic, cook for 2 to 3 minutes, then add the carrots, mushrooms, and thyme.
Cook for another 4 to 5 minutes, stirring occasionally.
Deglaze the dutch oven with the chicken stock, then add the chicken drumsticks back in.
Cover and place in the oven for 25 to 30 minutes, or until the chicken is cooked through.