Preheat the oven to 350F. Drizzle a little olive oil in the bottom of an 11"x 17" casserole dish. Toss in the vegetables and herbs. Drizzle the rest of the olive oil over everything and toss to coat. In a small bowl, combine minced garlic with lemon zest and juice. Add the lemon wedges and almost all the lemon and garlic mixture (reserve a little for the chicken) to the vegetables; season generously with salt and pepper and toss again. Nestle the chicken thighs amongst the vegetables, season them with more salt and pepper and top each with a little of the remaining lemon and garlic mixture. Add the wine to the bottom of the pan. Roast, uncovered, for 1 hour, tossing the vegetables and basting with juices every 20 minutes or so. It's done when the chicken juices run clear, the skin is crisp and vegetables are tender. Serve, spooning pan juices over the plates and with crusty bread to mop up the juices. Serves 4-6.