Recipe:

  • 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