On a large cutting board, turn chicken breast side down and using a pair of kitchen shears, starting at neck end of chicken, cut through all ribs. Repeat on other side of backbone. Save backbone for making stock or discard. Turn chicken over and press on breastbone to break it. This will help chicken to lie flat.

Place chicken in a shallow dish, loosen skin around chicken breast and tuck several small pieces of rosemary underneath skin. Pour 1/2 cup Olde Venice Italian Dressing over chicken, turning once or twice to coat well. Cover and refrigerate for 1 hour.

Prepare a grill to medium-high heat. Cover a brick with heavy-duty aluminum foil. Oil grill grates and place chicken breast side down and grill. Place brick on top of chicken and grill for 8 to 10 minutes or until golden. Turn chicken over and transfer to a slightly cooler side of grill, medium-low heat. Place brick on top of chicken and cover grill. Continue to cook for 20 to 25 minutes, or until chicken is thoroughly cooked (breast meat 160 degrees F. and thigh meat 165 degrees F.). Cooking times will vary depending upon size of chicken (check chicken every 5 to 7 minutes and adjust position of chicken if it is getting too dark).

Allow chicken to rest 7 to 10 minutes before cutting. Cut chicken into desired portions and serve with remaining Olde Venice Italian Dressing.

This dish can also be prepared using a cook top and oven. Sear chicken in an oven proof grill pan and then place it into a 350 degree F. oven for 20 to 30 minutes or until breast meat registers 160 degrees F. and thigh meat registers 165 degrees F. Cooking times will vary depending upon size of chicken.