Pre-heat the oven to 220C / 200C Fan / Gas Mark 7. Slice the potatoes in half or into quarters if they are quite large. Put the potatoes into a roasting tin along with the peppers and onions. Drizzle over 2 tbsp of olive oil and 1 tbsp of thyme. Season. Roast for 30 minutes.
Mix the remaining oil, honey and thyme with the garlic in a small bowl. Rub over the chicken breasts and under the skin.
Pour the wine and stock over the vegetables, then place the chicken on top. Roast for another 25-30 minutes until the chicken is golden and cooked through and the vegetables are tender.
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