Combine the oil, thyme, garlic, lemon rind and salt and pepper to taste in a bowl. Score the chicken quarters several times with a sharp knife and rub all over with the oil and herb mixture. Wrap each chicken quarter with bacon using cocktail sticks to secure in place.
Transfer to a roasting tin and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 35–40 minutes until crisp and golden. Remove from the oven, transfer the chicken pieces to a warm platter and wrap with foil.
Pour off all but 2 tablespoons fat from the roasting tin and place the tin over a medium heat. Add the flour and cook, stirring constantly, for 30 seconds. Gradually whisk in the wine and then the stock and simmer for 5 minutes until thickened. Serve with the chicken.