Preheat your oven to 350F. This is essential for starting the cooking process that will crisp the chicken skin perfectly.
Grab a medium bowl and wash and dry all your fruits and veggies. Slice and chop the red onion, red bell pepper, and any other vegetables you choose. Set them aside for later.
Zest the orange, cut it in half, and squeeze the juice. Add both the zest and juice to your bowl.
Repeat the zesting and juicing process with the lemon and add those to the bowl as well.
Next, incorporate the olive oil, garlic powder, onion powder, and honey into the bowl. Whisk everything together until well-combined, then add salt to taste.
Take a 17x12-inch sheet pan and drizzle a little olive oil to prepare it. This will prevent sticking and add flavor.
For the chicken, I like to wash the chicken thighs briefly in cold water and let them sit for about 10 minutes. This helps release any excess blood. After that, place them on a paper towel-covered surface and pat dry.
Season each side of the chicken thighs generously with salt and pepper. This is crucial for flavor development.
One by one, take each chicken thigh, dip it into the prepared honey citrus sauce, shake off the excess, and place it on the sheet pan. Repeat this until all thighs are arranged on the pan.
Now, arrange your chopped veggies and fruits around the chicken. Scatter the red onion, red bell pepper, grape tomatoes, fresh lemon, and orange evenly. Top everything with the kalamata olives and capers.
Take any remaining honey citrus sauce and spoon it evenly over the chicken thighs, ensuring they’re well-coated. Sprinkle the fresh rosemary on top.
Cover the pan with foil and cook in the oven for 20 minutes. This step helps keep the chicken moist.
After 20 minutes, carefully remove the foil, return the pan to the oven, and cook for an additional 30 minutes. Keep an eye on your chicken; you want it golden brown and cooked through. Rotate the pan halfway to ensure even cooking.
Once cooked, take the pan out of the oven. Discard the rosemary springs and drain about 50% of the juice from the pan for a less soggy finish.
Garnish with green and red olives and a little extra fresh rosemary. Serve immediately with rice, pasta, or your favorite starch. Enjoy this delightful meal with a side of feta salad!
