Preheat the oven to 375°F. Parboil the potatoes in salted water for about 3-4 minutes. Drain and let stand for 5 minutes.

While the potatoes are boiling, heat a large baking pan in the preheated oven for about 10 minutes (make sure it is large enough to hold the potatoes without crowding them). This will help prevent the potatoes from sticking to the pan.

In a large bowl, toss the potatoes with the lemon juice. Let sit for a minute or so while the potatoes absorb the juice.

Add the lemon zest, ½ teaspoon salt, ½ teaspoon pepper, oregano, thyme, rosemary, and ¼ cup of oil to the potatoes. Toss to coat. Add more oil, if needed.

Place the peeled garlic cloves in the center of a piece of foil. Drizzle 2 tablespoons oil on top and sprinkle liberally with salt and pepper. Fold and tightly seal the foil packet.

Transfer the potatoes to the hot baking pan. They should sizzle as they hit the pan. Place the garlic packet on the same pan. After the first 10 minutes, give the pan a shake to make sure the potatoes are not sticking. Roast for 1 hour, turning the potatoes every 20 minutes. Remove the garlic packet and check the potatoes. They should be nicely golden brown all over. If needed, cook for another few minutes.

When the potatoes are done, place on a serving platter. Remove garlic from foil and toss with the hot potatoes on the platter. Garnish with chives and serve.