Sprinkle the flour over the aromatics and cook over moderately-high heat, stirring, until the flour is fully saturated, about 1 minute. Add the chicken stock, lemon juice, and honey and bring to a simmer. Cook, stirring occasionally and scraping up any bits on the bottom of the pan, until the sauce begins to thicken. Season with salt and pepper. Nestle the chicken into the sauce skin side up and add any remaining juices from the plate. Add the thyme sprigs. Transfer to the oven and cook uncovered until the chicken is cooked through and an instant-read thermometer inserted in the inner thigh registers 165°, about 30 minutes.