Recipe(tried): Another way to do chicken under a brick

I saw this done on JoAnne Weir's public tv show. Split the chicken down the backbone and flatten it as described in the other post. Loosen the skin gently and stuff an herb paste under the skin (parsley, chives, thyme, oregano with olive oil and lemon zest.) Rub chicken with salt and pepper. Place skin side down on your hot grill, about 4 inches from the coals, and then TOP WITH A BAKING SHEET. Weight the baking sheet with a brick and cook the chicken about 15 to 20 minutes till browned. Turn the chicken and cook on the other side until done, another 15-20 minutes. When you take it off the grill let it sit under a foil tent about 10 minutes so the juices settle in. This turns out just simply delicious!