Osteria Savio Volpe's grilled half chicken with rosemary and lemon

A simple and rustic dish that you can make any night of the week

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Italian food doesn't have to be carb laden or complicated. Mark Perrier, executive chef and partner of Vancouver's Osteria Savio Volpe (well-known for its rustic Italian dishes done over the grill or rotisserie) shares a simple recipe for grilled chicken that takes far less time to cook than a roast chicken.


2 L water
1/2 cup kosher salt
2 tbsp sugar
3 cloves garlic
2 sprigs rosemary
1 bay leaf
1 pinch whole peppercorns

Combine all of the brine ingredients and bring to a boil. Remove from the heat and allow to cool completely in the fridge.


1 whole free-range chicken
1 sprig rosemary
1 clove garlic, sliced
1 whole lemon
1 tbsp olive oil

Remove the chicken’s backbone and split down the middle of the breast into two halves. Use a knife to open up the thigh and drumstick cutting down to the bone.

Place the chicken into the chilled brine and leave for six hours.

Preheat grill to medium heat.

Remove the chicken and dry. Marinate with the rosemary, garlic, lemon zest and olive oil.

Grill for 20 to 25 minutes, being careful not to burn the skin

Cut the zested lemon into half and grill for the last 5 minutes.

Serve with the grilled lemon, freshly torn rosemary and more olive oil.