Halve chickens and set aside. Place herbs in a bowl and combine just enough olive oil to create a wet rub for the chickens. Heat an outdoor grill until coals are red hot. Place chickens on the grill and a brick on top to weigh them down. Cook until meat is cooked through. Continue to use the brick while cooking chicken on both sides. Served with roast smashed potatoes and grilled vegetables. Yield: 4 servings (Courtesy of Cary Restaurant) Posted to MC-Recipe Digest V1 #851 by Bill Webster on Oct 18, 1997