Roasted Greek Chicken & Vegetables - cooking recipe

Ingredients

4 lbs cut-up chicken (cut breasts in half)
1 medium eggplant, cut in 1-1/2 in chunks (l lb)
1 bell pepper, cut in 1-1/2 in pieces
12 garlic cloves, whole and unpeeled
2 teaspoons oil
1 lemon, zest and juice
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano

Preparation

Heat oven to 450 degrees F. Line two baking sheets with foil.
Put chicken on 1 side of each pan; put vegetables on other side.
Drizzle vegetables with oil. Sprinkle chicken and vegetables with lemon zest and juice, salt, pepper, and oregano. Toss to coat.
Roast side by side on the middle rack, turning chicken and vegetables once, for 25 to 30 minutes until chicken is cooked through and vegetables are tender.