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Place chicken, orange slices and lemon slices in a sealable plastic bag set in a shallow dish.
For marinade, combine wine, mint, garlic, salt, pepper and allspice in a small bowl. Pour marinade over chicken. Seal bag; turn to coat chicken, squeezing citrus slices slightly to release juice. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Drain chicken, reserving citrus pieces and marinade.
Preheat oven to 425°F. Place onion slices on a large baking sheet. Top with chicken and olives; spoon the reserved citrus pieces and marinade over chicken.
Bake about 40 minutes or until chicken is no longer pink (170°F).