Add the ghee to a large and heavy pot on high heat. Next, generously season your chicken with salt and pepper and add the chicken to the pot, skin side down. After the skin has browned (about 3-4 minutes), flip to the other side and cook for another 3-4 minutes. Work in batches. Remove the chicken from the burner and add all the vegetables and mix them around in the pot until they start to caramelize or change texture and color (about 3 minutes). Reduce the heat to medium. Add the thyme, lemon juice, and chicken stock. Using a spatula, scrape off the tiny bits of chicken stuck to the bottom of the pot to deglaze and get all the flavors into the mix. Add back the chicken and cover the pot for 35-45 minutes to merry all the flavors together. Serve with cous cous, rice, or pasta. Don’t forget to spoon the lovely broth on top. Enjoy!