Chicken Marengo Tango PALEO
  • Chicken Marengo
  • 1 whole organic chicken
1 onion chopped coarsely
  • 2 -3 cups baby tomatoes
1/2 dozen Kalamata olives (optional)
1/2 lb. string beans (I used Romano beans)
  • 1 red and 1 green bell pepper
  • 1 eggplant
  • 2-3 green zucchini (smaller ones)
  • 2-3 yellow summer squash
1 dozen small red new potatoes (optional)
  • ¼ cup olive oil
3 cloves garlic smashed & slivered
1/2 cup white wine
  • 3 tablespoons fresh oregano
  • 2 tablespoons fresh thyme
  • ½ cup organic unsalted chicken broth (optional)
  • sea salt and freshly ground pepper to taste
  1. Roast bell peppers until nicely charred. Let them “sweat” in a glass container to cool.
  2. Anoint chicken and onion with oil. I simply rub it lightly on the whole chicken and toss the onion and garlic in a stainless bowl with a little oil. Put it in a big roasting pan with a lid.
  3. Lightly salt and pepper the whole thing, toss about ½ the fresh herbs on top of the chicken and onions & garlic, add the wine cover the roaster, shake it around a bit and pop into a 375 degree oven for 45 minutes, shaking around occasionally. Do this quickly so you don’t let too much heat escape your oven.
  4. Chop the rest of the veggies in big chunks. Toss in olive oil with a little salt and pepper and the remaining herbs. A big stainless bowl works well for this. I’m growing herbs in my garden (‘course), and I have this Cuban oregano that I added. It’s FABULOUS!
  5. Add veggies to pan and cover and cook 45-60 minutes longer until juices run clear. Remove lid and put under broiler to brown the top. Cover and let cool for 15-20 minutes. Serve with: NOTHING! It’s all there. This tastes even more delish the next day.
  6. Be prepared. It’s THAT Good.
Recipe by Inside by Design at