Place the orange and lemon slices on the baking sheet and top with the chicken. Pour about 1/4 cup of the honey-soy mixture over the chicken and sprinkle with salt. Bake 20 minutes, remove from the oven and baste with the pan juices. Return the pan to the oven, rotating it from front to back. Bake until an instant read meat thermometer inserted in the breast reaches 160-165˚, at which point the thighs should be at about 170-175˚. Transfer the chicken to a platter and drape to keep warm.