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1
Place the chicken on a cutting board, breast side down.
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2
With a pair of poultry shears (having shears really makes this a whole lot easier), make a cut on one side of the backbone from the neck to the tail.
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3
Duplicate that cut on the other side of the backbone.
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4
Throw the backbone in a zip-top plastic bag, seal it, and throw it in the freezer; add other backbones (believe me, youll be coming back to this recipe) to the bag until youve got enough to make chicken broth.
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5
Open the bird up, kind of like a book, and press down on each side.
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6
Turn the chicken over and press on both sides again.
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7
You should hear a few joints pop and the chicken should lie somewhat flat.
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8
Turn the bird over and make two slits toward the end of the bird.
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9
Pull the end of each drumstick through each slit.
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10
Turn the chicken back over and snip the wing tips if desired.
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11
Liberally salt and pepper the chicken.
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12
Combine the mixed herbs and parsley in a medium bowl.
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13
Stir in the lemon juice, then whisk in the oil.
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14
Place the chicken in a 2-gallon zip-top plastic bag and pour the marinade over it.
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15
Seal the bag, lay it flat in the refrigerator, and let marinate for 24 hours, turning the bag over a couple of times.
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16
Light a charcoal fire or preheat your gas grill on high.
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17
Oil your grills cooking surface.
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18
Remove the chicken from the marinade and pat it with paper towels, discard the marinade.
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19
Place the chicken, skin side down, over the fire and cook for 12 to 15 minutes.
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20
Turn and cook until an instant-read thermometer inserted in the thigh registers 180F, about another 12 to 15 minutes.
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21
Let rest a few minutes and cut into serving pieces.
