sorry, forgot my main question. Is it worth it to quarter a chicken or should I just cook it whole?

I'd cook it whole, and you might consider this recipe. This is my 'go-to' recipe for roast chicken. One chicken would probably not be enough for 2 families. Make two, and if you have any leftovers they'll be delicious.

Chicken with Lemons from Marcella Hazan's Essentials of Classic Italian Cooking

Ingredients
A 3- to 4-pound chicken
Salt
Black pepper, ground fresh from the mill
2 rather small lemons
Preheat oven to 350 degrees.
Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.
Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
Place both lemons in the bird's cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.
Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature.

It's really easy to quarter a chicken....but it won't shorten the cooking time if you flatten it and just pop it on a baking sheet.
I can buy a "split chicken" which is halves, or quarters....or a whole chicken which I split myself.
Just sprinkle the inside with a little salt and lay the chicken skin side up on a baking sheet, rub with a little olive oil and perhaps garlic powder....or just no seasoning at all!
Put it into the oven until done.....about 40 minutes at 400, about 45 at at 375 and about 50 to 55 at 350.
It's do well in the same oven with your lasagna. For those who are horrified at baking an un-seasoned chicken, try it! You may be surprised at what a lot of great flavor a chicken has....you can salt your individual piece if you wish.

If I were serving chicken with the lasagne, I spatchcock it, squeeze of lemons, lay chicken atop lemons, drizzle of olive oil, salt, crushed red pepper and bake at 425-450* for about 45-55 minutes or until chicken crispy and juices run clear
Look up Angry chicken :)
I'd make 2 chickens...don't want to not have enough :)

Here is a link that might be useful: spatchcock chicken

Spatchcocking is pretty much the only way I roast whole chicken anymore. Like Linda said though, doesn't much matter if that flat chicken is cut into pieces before or after its stay in the oven.

Your main dish is lasagna, and I'm not "feeling" roasted chicken served alongside. I'd go for some Italian sausage and/or some large meatballs, maybe even breaded/fried shrimp, good Italian bread and have some extra sauce to pass around... But maybe that's just me.

I agree with food you cant have too many flavors going on,Id keep it italian,sausage,meetballs etc.

So, I am taking a little bit of all the tips. Thanks. It's the first time I have ever deboned a bird and it totally grossed me out. I bought six chickens yesterday I will practice over the next month or two! Just to get over it. If I can eat meat I should be able to prepare it. I did spatchcock it for today and added lemon to the bottom of the pan. Seasonings were salt, cajun, oregano and rosemary. I just hope it get the browning I want as I will be cooking it with the lasagna at 350 for about 1 hour 15 mins.

I think a side of chicken goes well with lasagna.
If you are afraid the chicken won't get brown.....check it after about 40 minutes and if it's not browning, brush it with a little honey thinned with lemon juice.
But in my experience, just a plain chicken with nothing on it browns very well.

Back when my kids were fairly young, a local grocery sold small 2 to 2 1/2 pound chickens for about $1.00 each. That was my "it's easy and I know the kids will eat it" meal. I would just split it down the back and slap it on a cookie sheet, put some potatoes on the oven rack and all I needed to do then was shake some frozen corn out of a bag and heat with a little butter.

I hope your dinner turns out fabulous! While chicken with lasagna may seen non American, I like the two together.

However, the deboning of chicken is too yucky for me to deal with anymore when all the parts and boneless varieties are easily available (and cheap). Once in a while when I feel like stuffing poultry, I'll get a turkey breast and that's messy enough.

And while quickly and easily deboning a chicken might be a culinary skill I should have in my belt, it's still ultimately chicken which I eat enough of as is.

It's not that's it's hard to do though, just the clean up and disinfecting takes too long. Especially when raw chicken juices are squirting all over the place.

Hmmmm, the last time I made lasagne I easily fed 12-15 people. Do you need a chicken also? NT