Season the chicken with salt, pepper, garlic powder and place it on a roasting tray. Transfer it to the heated oven and bake for about 10 min, then turn the heat down to 375ºF/ 190ºC and roast for 15 min per a lb / kg. When the juices run clear you can remove the pan from the oven and move the chicken onto a plate to rest for 10 min while you do the sauce.
In a pan add a bit of the drippings from the roasting tray, add the garlic and thyme and sauté over medium heat until fragrant. Add the wine and bring to a simmer, cook until the wine reduce by half, then remove the pan from the heat and working with 1 tablespoon at a time add the cold butter. Once incorporated add the lemon juice and parsley.
Serve the pan sauce warm with the sliced warm chicken.
