One 4-lb. chicken
2 cups plain full-fat or low-fat yogurt
3 medium cloves garlic, chopped
1 large shallot, chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1 Tbs. cracked black peppercorns
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
In a gallon-size resalable plastic bag, combine the yogurt, garlic, shallot, parsley, dill, cracked peppercorns, lemon zest, and 2 tsp. salt. Add the chicken to the bag and turn to coat well. Set in a bowl and refrigerate overnight.
Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes. In a separate bowl, place the remainder of the yogurt mixture aside to baste the chicken later.
Turn the grill down to medium and baste the chicken with the yogurt mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer
Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.