Beginning with the tail end of the bird, cut along one side of the spine with kitchen shears. Lay the bird breast-side down on a cutting board and press down, breaking the breastbone and making the chicken lay flat.
Season the chicken on both sides with salt and pepper. Flip the chicken so the skin side is facing up. Make skin-deep incisions between the thigh and leg and then between the breast and ribs on both sides of the chicken. Tuck a few of the herbs--some of the rosemary, sage and thyme--and all of the bay leaves and the orange zest in the incisions and under the skin.
Chop the rest of the herbs for a marinade and put in a 13-by-9-inch baking dish. Add the orange juice, white wine, olive oil and shallots. Place the seasoned chicken into the marinade and toss to coat. Cover and place in the refrigerator for 30 minutes or up to 4 hours.
Allow the chicken to come to room temperature. Preheat a grill to medium-high heat.
Remove the chicken from the marinade, place on the grill skin-side down and place a brick on top. Flip the chicken when the skin is charred and it has cooked for about 10 minutes. Flip and baste the chicken with the leftover marinade every 5 minutes. Cook until an internal thermometer reads 165 degrees F, an additional 45 minutes.
Cut the chicken into 8 pieces and serve.
Recipe courtesy of Gabriele Corcos and Debi Mazar