Preheat oven to 400. Place chicken skin side up on roasting pan, sprinkle with salt and pepper. Toss olives and oranges around the chicken, you can tuck a few of them under the chicken if you don't want them to brown too much. Roast for 35 minutes.
Remove pan from oven. In a small bowl whisk together the orange juice and honey and brush over chicken. Return pan to oven and continue to roast for about 10 minutes or until chicken is golden and cooked through.
Serve with rice, pasta or a grain.
This recipe is very forgiving, you don't need to worry about the sizes of the oranges or tangerines. I've made it with as much as 6 tangerines and as few as 3.