Start by turning on your grill to medium heat. Line a grill pan with foil to prevent leakage.

Take the chicken out of the plastic wrap and rinse. Feel the inside to make sure there are no gizzards that need to be removed. Rinse chicken under cold water and then pat dry, place on a plate and set aside until ready to use.

Prepare the herb butter by mixing butter, olive oil, herbs, garlic, and lemon juice in a small bowl. Set aside.

Get your chicken and place on a secure cutting board. Using a sharp knife, slowly cut along the sides of the backbone. Do this all the way down to the tail bone, repeating on both sides. Remove the backbone with your hand and discard. Place the chicken in the grill pan and season all over with salt and pepper. Next, rub your butter mixture on both sides of the chicken, making sure to fully cover every area.

Place chicken on the grill and roast for 30-40 minutes, until the skin is golden brown and a meat thermometer reads 165 degrees when inserted into the thickest part.

While chicken is roasting prepare the olive tapenade. Place a medium sauce pan over medium heat. Drizzle the bottom with olive oil, add anchovies and chopped garlic. Sauté this mixture for two minutes until anchovies have dissolved and the mixture becomes fragrant. Add the chopped olives, sautéing for a few minutes before adding your parsley, basil, and turmeric. Lastly, add your lemon zest then taste the mixture to see if additional is needed. Finish with freshly ground pepper! Reduce heat to low in order to keep the tapenade warm until ready to use.

Place a pot of water over high heat and bring to a boil. When water starts to boil add the orzo pasta. Reduce heat to medium high heat and cook until pasta is tender. Once pasta is cooked remove from heat and drain water, saving a 1/4 cup of the pasta water. Place pasta into a large bowl and add a splash of pasta water. Add 1/2 cup of the olive tapenade to the pasta mixture. Mix well.

When chicken is fully cooked, remove from the grill and bring inside. Let the chicken rest for about 15- 20 minutes.

When ready to serve cut your chicken into pieces (wings, breasts, and legs). Place pasta on a plate, followed by a chicken piece and the olive tapenade. Garnish with fresh basil and parsley.