Method

Combine the rosemary, sage, garlic, lemon juice, pepper, and salt in a bowl.  Lift portions of the chicken skin, making small cuts if necessary, and put pinches of the herb mixture beneath the skin.  Refrigerate the chicken for an hour, allowing time for the meat to absorb the flavors.

Fill a charcoal chimney with briquets, set the chimney on the bottom grill grate, and light.  When the coals are ready, dump them into the bottom of the grill and spread evenly.  For a gas grill, turn to medium.

When your fire is ready, brush the chicken all over with some of the olive oil and place on the grill.  Press the bricks onto the flattened chicken.  Every 7 to 10 minutes, remove the bricks (wearing your welder's gloves to avoid burning your hands), turn and baste the chicken with the olive oil (use about 1/2 cup for basting).  Grill for 30 minutes, or until a knife inserted in the meatiest portion of the thigh produces clear juice or a meat thermometer inserted in the thigh registers 160°F.  To serve, drizzle with the remaining 1/2 cup olive oil and accompany with lemon wedges.

Serves: 4

"Spatchcock is a technique in which the chicken is cut down the middle and the backbone removed so that the two attached halves can be grilled flat on the grate.  Either remove the backbone of the chicken and flatten it yourself, or have your butcher do it.  The technique of placing the foil-covered bricks on the flattened chicken keeps more of its surface on the grill for better caramelization.  This works for any small to medium-size whole bird, from quail to Cornish game hens to a small turkey."  Ardie A. Davis

Reprinted with permission from ©Ardie A. Davis, 25 Essentials Techniques for Grilling, by Ardie A. Davis, published by Harvard Common Press   click for book review

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