Greek Chicken with Lemon Potatoes

When we lived in Toronto, we enjoyed many of the restaurants in Greek Towne. I remember the chef in the cafeteria of my company, who happened to be Greek - we shared many cooking stories together. I loved his Greek lemony potatoes, which I also had several times in restaurants. He claimed they were 'classic Greek' and I do him homage with this lemony dish.
1 roasting chicken, cut into 8 serving pieces
3 large red or white waxy potatoes, peeled and halved
4 cloves garlic, thinly sliced
Juice and zest of 2 lemons
Palmful fresh parsley, chopped
Dash red pepper flakes
2 tsp Herbes de Provence or Italian herbs

Preheat oven to 400F. Arrange chicken pieces in a large oiled roasting pan. Nestle the potatoes among the chicken pieces. Pour the lemon juice all over the chicken and potatoes. Sprinkle the garlic, herbs and red pepper over the chicken and potatoes. Salt and pepper to taste.

Bake uncovered for half an hour. Baste with pan juices, and reduce temperature to 350F. Sprinkle zest and parsley over chicken and potatoes. Bake another 20 minutes or until the chicken is cooked through, and juices run clear. Serve chicken and potatoes with lemon jus. Serves 4.