Rinse and pat dry the chicken thighs.
Peel the potatoes and cut into thin slices.
Peel 2 of the lemons and finely chop. Squeeze all of the lemons. Mix 4 tablespoons of lemon juice with honey, salt and pepper and brush chicken thighs with it.
Layer potatoes in a baking dish. Pour in the remaining lemon juice, white wine and stock. Sprinkle in the thyme, sliced olives and garlic. Add half of the lemon zest and place chicken thighs on top.
Bake in a preheated oven at 180°C (approximately 350°F) for about 30-40 minutes. Frequently pour the meat juices over it and spread with the honey marinade.
Serve sprinkled with the remaining lemon zest.