Roasted Greek Chicken and Vegetables

1 cut up whole chicken
1 medium eggplant, cut into chunks
1 bell pepper, cut into pieces
12 unpeeled whole cloves garlic
2 teaspoons extra-virgin olive oil
Zest and juice of 1 lemon
1 teaspoon each salt, pepper and dried oregano

Heat oven to 450 degrees F. Line 2 rimmed baking sheets with foil. Put chicken on 1 side of each pan, then put vegetables on the other side. Drizzle vegetables with oil. Sprinkle chicken and vegetables with lemon zest and juice, salt, pepper and oregano, tossing to coat. Roast side by side, turning chicken and vegetables once, for 30 minutes or until chicken is cooked through and vegetables are tender. Garnish with lemon wedges if desired.

Makes 5 servings.