1/2 cup finely chopped flat leaf parsley
1/2 cup finely chopped fresh fennel tops or 2 teaspoons dried fennel seed
1/2 cup finely chopped green onions
1 8-ounce carton non-fat plain yoghourt
Salt and pepper
1 chicken, about 3 pounds, butterflied
1 teaspoon olive oil

Combine parsley, fennel, onions, yoghourt, in a glass bowl. Season with salt and pepper to taste. Cover and chill until ready to use.

Remove excess fat from chicken. Rinse and pat dry. To butterfly chicken, use poultry shears or a sharp knife to split the bird lengthways along one side of the backbone. With the breast side up, pull the body open, pressing down firmly on the breast until the rib bones crack and the bird lays reasonably flat.

Place fingers between the skin and meat of the chicken to separate and make space for the herb mixture. Place herb mixture under chicken skin, pushing it in gently under skin until all parts of meat are covered. Massage the chicken to evenly distributed herb mixture under the skin. Let sit at least 30 minutes or overnight in the refrigerator.

Brush chicken skin lightly with oil; season with salt and pepper to taste. Place breast side up in centre of cooking grate and grill for 45 to 55 minutes or until the juices run clear and the skin is crisp. It is not necessary to turn chicken.

Makes 4 servings.