Hi Chef Mike,
We don't know anything about your operation. Some other missing pieces of info for best answers are equipment and volume.
Based on desired result, I work backwards from what I want to hit the table. Different techniques for a la carte, sit down for 500, or Buffet service.
Par cooked
chicken makes me nervous, but I will do it if the situation requires it, like BBQ'd quarters for large parties. I like simmering, because I like having stock, but that might not work because you want to serve roasted quarters. Sous vide runs into the same issue with the skin. Pans can crisp skin where the
chicken touches the pan but the stock will soften the skin so I'm a little lost on how I can really give you my best answer... Do you want a crispy skin?
Since you are serving roasted quarters, consider a par roast to start a little rendering on the skin. Finish to order in a hot oven?
Good luck!