Pat the chicken quarter dry with paper towels. In a small bowl whisk together olive oil, lemon juice, minced garlic, chopped rosemary, thyme, kosher salt and black pepper. Rub the marinade evenly under the skin and over the top of the chicken quarter. Place the chicken in a shallow dish or zip-top bag and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Bring to Room Temperature

About 20 minutes before cooking, remove the chicken from the refrigerator and let it come toward room temperature so it cooks more evenly.

Preheat and Roast

Preheat the oven to 200°C (400°F). Place the chicken skin-side up on a wire rack set inside a rimmed baking sheet, or directly on a lightly oiled baking tray. Pour the white wine (or chicken stock) into the pan — this will keep the environment moist and create pan juices. Roast uncovered for 35–45 minutes, until the skin is golden-brown and an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 74°C (165°F). If skin is browning too quickly, tent loosely with foil for the last 10 minutes.

Rest

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 8–10 minutes to allow juices to redistribute.

Optional Basting & Serving

During the last 10 minutes of roasting, brush the chicken with the melted butter for extra color and flavor. After resting, spoon any pan juices over the chicken, sprinkle with chopped parsley and serve with lemon wedges on the side for squeezing.