Prepare a 17x12inch sheet pan by slightly drizzling it with olive oil. Set aside.
I also prefer to wash the chicken, add it to a large bowl with cold water and let it sit for 10 minutes so it releases any extra blood. Transfer the chicken to a surface covered with paper towels, top with paper towels and pat dry.
Season the chicken on each side with salt and pepper.
Take each chicken thighs and dip it entirely into the prepared honey citrus sauce, shake excess and place onto the prepared sheet pan. Repeat with the remaining chicken thighs.
Arrange all the cut veggies and fruits into the pan: the onion, the red bell pepper, grape tomatoes, fresh lemon and orange. Top with kalamata olives and the capers.
With a spoon, take any leftover honey citrus sauce and spoon it evenly over the chicken tights. Top with fresh rosemary.
Cover the pan with foil and cook for 30 minutes.
Remove the foil from the sheet pan, return to the oven and cook further for 40 minutes until the chicken is golden brown and cooked through. Rotate the pat after 20 minutes.
Remove from oven, discard the rosemary springs.
Drain some of the juice from the pan, I drain about 50% of it.
Garnish with green and red olives and fresh rosemary.
Serve immediately with rice, pasta or any starchy choice. The dish can be served by itself with a feta salad on the side.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.