I used the basic grill-roasted chicken technique for this chicken and flavored it simply with salt, pepper, thyme, and rosemary. The real star of this dinner was the fresh peas: they were young and quite sweet. Peas are great pals with mint, and I put them together with orzo and pine nuts. The orzo itself was seasoned very simply with salt, pepper, lemon juice, and olive oil. The accompanying salsa was diced red pepper and red onion with olive oil and red wine vinegar, approaching a vinaigrette.