Butterflied Greek roast chicken with vegetables and feta

Ingredients

• 1.4 kilograms whole chicken, butterflied
• 2 tablespoons olive oil, plus 1 tbsp extra
• 1/4 cup lemon juice, plus wedges to serve
• 1 tablespoon red wine vinegar
• 2 garlic cloves, crushed, plus 1 head, halved
• 2 teaspoons dried oregano
• 2 teaspoons dried mint
• 12 kipfler potatoes, washed, parboiled, halved
• 1 eggplant, sliced
• 1 red capsicum, seeded, sliced
• 2 courgettes, thickly sliced
• 100 grams feta, crumbled
• 6 thyme sprigs
• crusty bread to serve