My father-in-law clipped this from a 1965 magazine and made it every summer until he was ninety. The secret is the tomatoes.

There are recipes that stay in a family because they are fancy, and then there are recipes like this one that stay because they are faithful. Chicken Marengo has old French roots, but this oven-baked four-ingredient version feels right at home in a Midwestern kitchen, where a pan of chicken, tomatoes, and herbs could carry supper from garden season well into autumn. The beauty of it is in its simplicity: the tomatoes melt down into a bright, savory sauce that keeps the chicken tender and gives the whole dish that homey, supper-table goodness folks remember for years.

This chicken is mighty good served over buttered noodles, steamed rice, or mashed potatoes to catch every bit of the tomato juices. A pan of green beans, sweet corn, or a crisp cucumber salad makes a fine summer plate, and a thick slice of bread on the side is never wasted when there is sauce left in the dish.

Oven Baked 4-Ingredient Chicken Marengo

Servings: 4 to 6

Rustic braised chicken with tomatoes and herbs in a brown casserole dish

Ingredients

3 to 3 1/2 pounds chicken pieces, skin-on, bone-in
1 can (28 ounces) whole peeled tomatoes, with juices
1 packet dry onion soup mix (about 1 ounce)
1 teaspoon dried oregano

Chicken pieces, canned tomatoes, onion soup mix, and oregano arranged on a kitchen table

Directions

1. Heat the oven to 350°F. Lightly oil or butter a deep 9-by-13-inch baking dish or a large casserole dish.

Prepared casserole dish beside raw chicken and tomatoes

2. Arrange the chicken pieces in the baking dish in a single layer. Pour the tomatoes and all their juices over the chicken, breaking the tomatoes up gently with a spoon or clean hands.

Chicken pieces covered with tomatoes in a casserole dish before baking

3. Sprinkle the dry onion soup mix and oregano evenly over the top.

Seasoned chicken and tomatoes ready for the oven

4. Cover tightly with foil or a lid and bake for 45 minutes. Remove the cover, spoon some sauce over the chicken, and continue baking 25 to 35 minutes more, until the chicken is very tender and reaches 165°F in the thickest part.

Chicken marengo baking with tomatoes bubbling in the casserole dish

5. Let the dish rest for 10 minutes before serving so the sauce settles a bit. Spoon the tomatoes and pan juices over each piece when you bring it to the table.

Plated chicken marengo with sauce and simple side dish

Variations & Tips

Use the best tomatoes you can find: Since there are only four ingredients, the tomatoes do most of the heavy lifting. Good canned whole tomatoes, especially those packed in rich juice, will give you a fuller, sweeter sauce than watery ones.

Choose mixed chicken pieces for the best flavor: A combination of thighs, drumsticks, and split breasts gives you a little of everything and keeps the pan juices flavorful. If you use all white meat, start checking for doneness sooner so it does not dry out.

Add mushrooms if you want a more classic Marengo touch: While this recipe shines in its stripped-down form, a handful of sautéed mushrooms stirred in for the last 20 minutes of baking gives a nod to the older versions of Chicken Marengo.

Make it ahead: This dish reheats beautifully, and some folks would say it is even better the next day. Cool it, refrigerate it, and warm it gently in a covered dish at 325°F until hot.

Thin or thicken the sauce as needed: If your tomatoes are especially juicy, uncover the dish a little earlier so the sauce can reduce. If the sauce gets thicker than you like, stir in a few spoonfuls of water or broth before serving.