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Photo Credit: Elizabeth Newman

Brick Oven-Style Chicken

This hearty dish is inspired by rustic Italian cooking, making it a homey comfort to my family. 


Brick Oven-Style Chicken



Prep Time

15 minutes

Cook Time

50 minutes




Giada De Laurentiis

Image of Brick Oven-Style Chicken


  • 1 1/2 teaspoons kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon grated lemon zest
  • One 3-pound chicken (spatchcocked or cut into 8 pieces)
  • 3 Roma tomatoes (halved or quartered)
  • 2 fennel bulbs (cut into 8 wedges each)
  • 3 tablespoon olive oil
  • 2 tablespoons chopped fresh basil


  1. This recipe originally appeared on Giada on the Beach. Episode: Summer Sunday Supper.
  2. Preheat the oven to 500 degrees F.
  3. In a small bowl, mix together the salt, pepper, thyme and lemon zest. Sprinkle the chicken on both sides with all but 1/2 teaspoon of the mixture. Place the chicken skin-side up in a large (5-quart) braiser or cast-iron skillet. Nestle the tomato halves and fennel wedges around the chicken, season the vegetables with the remaining salt mixture. Drizzle the chicken and vegetables with the olive oil.
  4. Cover the pan and place in the oven for 20 minutes. Uncover and return to the oven for about another 20 minutes, until the chicken is golden brown and an instant-read thermometer inserted into the thickest part of the breast reads 160 degrees F. Let rest for 15 minutes before carving.
  5. Serve the chicken alongside the vegetables, drizzled with pan juices and sprinkled with the basil.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
4 grams
18 grams
18 grams
Saturated Fat
5 grams
69 milligrams
372 milligrams
2 grams
2 grams
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2 reviews & comments

  • Author's avatar image
    Mary Brand

    Didn't use a brick oven and it is a family favourite! Love the fennel.

  • Author's avatar image
    Nancy Loliva

    Cries for a tryout in hubby’s wood burning oven!

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