2 small chickens, spatch cocked and seasoned with salt and pepper
3 tbsp mixed fresh herbs (rosemary, sage, thyme, oregano), chopped
2 cloves garlic, minced
4 -5 tbsp olive oil
Mix the herbs, garlic and olive oil together in a small bowl, then smear it all over the chicken. Save any reserve for basting. If you don’t have any reserve, pour a little olive oil in the same bowl and baste with that.
Preheat the grill by turning the burners on to the maximum, until the temperature reaches 450 -500 F. Turn half the burners down to low and brown the chicken skin side down, weighting them with a cast iron skillet to flatten. Remove the skillet, baste the inside of the chicken and turn over, skin side up, basting the skin. Grill the inside for about 5 minutes, turn the burners on the chicken side completely off, lower the top and grill for about 45 -50 minutes, turning and basting occasionally.