Anne Bloomstrand's Chicken Under a Brick

One 3-pound whole chicken, butterflied with the backbone removed

Salt and freshly ground black pepper

¼ cup olive oil

4 garlic cloves, minced

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh thyme

Set the chicken on a baking sheet and allow to come to room temperature (about 20 minutes). Season with salt and pepper.

Heat a grill to high.

In a small bowl, make a paste by combining the olive oil, garlic and the fresh herbs. Use your hands to loosen the skin on the chicken, then spread the paste under the skin.

Place the chicken on the hot grill, skin side up. Place the baking sheet on top of the chicken and weigh it down with a brick.

Close the grill, reduce heat to medium and begin checking for doneness after 30 minutes. The chicken is done when a meat thermometer reads 165 degrees at the center of the chicken.

When done, remove the brick and carefully transfer the chicken to a clean baking sheet or serving platter. Allow the chicken to rest 10 minutes before cutting and serving.

Serves two.

Nutrition values per serving: 760 calories, 46 g fat (9 g saturated), 2 g carbohydrates, 0 fiber, 76 g protein, 230 mg cholesterol, 230 mg sodium.

"Back to the Family" by Art Smith (2007 Thomas Nelson, $29.99)