One heavy rimmed baking sheet is all you'll need -- everything is cooked on it. Roasting a quartered chicken instead of a whole one takes less time.
Preheat oven to 450 degrees. Brush chicken on both sides withoil, and season generously with salt and pepper. Arrangechicken, skin side up, on a rimmed baking sheet. Roastfor 40 minutes.
Add scallions to sheet. Roast until an instant-read thermometerinserted into thickest part of the chicken's thigh registers 165 degrees and scallions are just tender, 5 to 7 minutes. Transfer to a platter; reserve baking sheet. Let chicken stand for 10 minutes before carving.
Set baking sheet on 2 burners over medium heat. Slowly add wine, and cook, scraping brown bits with a wooden spoon, until bubbling. Pour sauce into a bowl; skim excess fat. Serve chicken and scallions with sauce.