Heat oven to 200C/180C fan/gas 6.
Mix the crushed garlic and oregano
with the lemon juice and 3 tbsp of the
oil to make a dressing. Season. Make
a few slashes in each chicken leg, then
put the chicken in a large roasting tin
and rub with 2 tbsp of the dressing.
Stuff the squeezed lemon shells inside
the body cavity. Roast for 30 mins.
Meanwhile, tip the peppers, onions,
whole garlic cloves and courgettes into
a large bowl, and toss with the remaining
oil and some seasoning. After 30 mins,
pile the veg around the chicken, drizzle
with half the remaining dressing and
roast for 1 hr.
Remove the chicken from the oven,
lift onto a platter, cover with foil and
leave to rest. Check the roasting tin,
and if the chicken has rendered a lot
of fat, pour it off, skim and return the
juices to the tin. Stir the lemon wedges,
mint, feta, chickpeas and remaining
dressing through the veg and juices,
then return to the oven for 10 mins to
warm through. Pile around the chicken,
scatter with mint sprigs and serve with
bread, if you like, to mop up the juices.