This oven baked 3-ingredient chicken marengo is the kind of dish that quietly becomes a family tradition. My mother really did make a version of this every Sunday after church for decades, and it was always the first empty dish at any potluck. It’s not a fancy, textbook Marengo with a long list of ingredients—just tender, fall-apart chicken baked in a rich tomato-herb sauce that basically makes itself while you’re catching up with family. With only three ingredients and a hands-off bake, it’s perfect for busy weekends, comforting dinners, and those times you want something that tastes like you fussed without actually fussing.
Serve this chicken right from the deep casserole dish with a big spoon so everyone can scoop plenty of sauce. It’s wonderful over buttered egg noodles, mashed potatoes, or simple white rice to soak up all the tomato-herb juices. Add a green side—like steamed green beans, a tossed salad, or roasted broccoli—to brighten the plate. At potlucks, I like to set it on the table with a basket of crusty bread or dinner rolls so folks can mop up every last bit of sauce.
Oven Baked 3-Ingredient Chicken MarengoServings: 6
Ingredients
3 pounds bone-in, skin-on chicken pieces (thighs and drumsticks work best)
1 jar (24–26 ounces) chunky tomato basil pasta sauce
2 tablespoons olive oil
Directions
Preheat your oven to 350°F (175°C). Place a rack in the center of the oven so the casserole bakes evenly.
Pat the chicken pieces dry with paper towels. This helps the skin brown a little and keeps the sauce from getting too watery.
Rub the chicken all over with the olive oil, then sprinkle lightly with salt and pepper if you like. (This is optional and doesn’t count as an extra ingredient, but it does wake up the flavors.)
Nestle the chicken pieces in a deep stoneware casserole dish or any oven-safe baking dish with high sides, skin side up, leaving just a bit of space between pieces so the sauce can flow around them.
Pour the jar of tomato basil pasta sauce evenly over and around the chicken, making sure every piece is coated. Use a spoon to tuck some sauce under the chicken so the bottoms are surrounded and can braise in the liquid.
Cover the casserole tightly with a lid or a double layer of foil. This helps the chicken braise gently so it turns tender and the sauce stays rich and moist.
Bake covered for 1 hour. The chicken will start to turn very tender and the sauce will be bubbling around the edges.
Carefully remove the lid or foil (watch for steam), then spoon some of the hot sauce over the tops of the chicken pieces to keep them moist.
Return the uncovered casserole to the oven and bake for another 25–35 minutes, or until the chicken is very tender and the tops are a light golden color, and the sauce has thickened slightly. The internal temperature of the thickest part of the chicken should reach at least 165°F (74°C).
If you’d like a deeper golden color, you can switch the oven to broil for 2–3 minutes at the very end. Keep a close eye on it so the sauce doesn’t scorch.
Let the chicken rest for about 10 minutes before serving. The meat will be falling-apart tender, and the sauce will thicken just a bit more as it cools.
Serve the chicken straight from the casserole dish, spooning plenty of the rich tomato-herb sauce over each piece and offering extra sauce at the table.
Variations & Tips
If you have picky eaters, you can use a smoother tomato basil sauce instead of chunky so there are fewer visible pieces of tomato and herbs. For a slightly creamier version, stir in a splash of half-and-half or a spoonful of cream cheese to the sauce right after baking, then let it sit for a few minutes before serving (just know this adds to the three-ingredient base). You can also swap in boneless, skinless chicken thighs; reduce the covered bake time to about 40 minutes and the uncovered time to 15–20 minutes, checking for doneness. For extra herbs, tuck a sprig of fresh basil or rosemary into the sauce before baking, then remove before serving. If you need to stretch the dish for a crowd, add a drained can of mushrooms or some sliced bell peppers to the casserole along with the sauce. Food safety tips: Always wash your hands, cutting board, and any utensils that touch raw chicken with hot, soapy water before using them for other tasks. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) in the thickest part, away from the bone. Don’t leave the cooked chicken sitting out at room temperature for more than 2 hours (1 hour if it’s a very hot day); refrigerate leftovers promptly in shallow containers and use within 3–4 days, reheating until steaming hot before serving.
