3 T. each chopped fresh rosemary, parsley, and garlic
1 T. kosher salt
1 T. black pepper
Preheat 1 side of grill to medium-high, leaving the other side unlit.
Pulse all ingredients (except chicken) in a food processor.
Prepare chicken as shown, left, rub with herb mixture, and let stand at least 1 hour. Place chicken on the indirect (unlit) section of the grill, breast side up, and roast until it reaches 165° in the breast on an instant read thermometer, about 25 minutes per pound.
Rotate pieces every 30 minutes for even cooking.
Remove chicken from grill and let rest 10 minutes before serving.
Cut down both sides of the backbone using kitchen shears, then flip over and halve lengthwise.
To keep the halves compact, make a slit in the skin on the breast, then tuck the leg through it.
Coat chicken thoroughly with the herb mixture. Refrigerate chicken during marinating.
Grill chicken over indirect heat. Rotate every 30 minutes and baste with marinade.