Rustic Roasted Garlic Chicken with Asiago Gravy

Rustic Roasted Garlic Chicken with Asiago Gravy
Today I have a really easy rustic roasted garlic chicken with asiago gravy recipe for you that is just packed with flavour! This chicken dinner is so easy to make! You just brown the chicken and garlic, roast it and make a super tasty gravy with plenty asiago cheese! What works in this recipe is that it's so simple to make, it only takes 30 minutes, the crispy chicken skin, roasted chicken is pure comfort food and those whole cloves of garlic get so nice and tender, sweet and so good when roasted, and lets not forget the star of the show, that asiago gravy! Yum! Serve over pasta, rice, mashed potatoes, etc along with some veggies or a salad for a complete meal in no time! If you're looking for a quick and easy dinner for tonight that is nice, warm and comforting then you really can't go wrong with this rustic roasted garlic chicken with asiago gravy!

Rustic Roasted Garlic Chicken with Asiago Gravy

Rustic Roasted Garlic Chicken with Asiago Gravy

Rustic Roasted Garlic Chicken with Asiago Gravy
Add bacon!!!

Rustic Roasted Garlic Chicken with Asiago Gravy
Add some vegetables and make it a one pot-meal! Roast the vegetables below the chicken in the pan so that the chicken juices and flavour is absorbed into them! Yum!

Rustic Roasted Garlic Chicken with Asiago Gravy

Rustic Roasted Garlic Chicken with Asiago Gravy
Rustic Roasted Garlic Chicken with Asiago Gravy

Rustic Roasted Garlic Chicken with Asiago Gravy

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4

A rustic one pot roast chicken with whole cloves of garlic is a super tasty asiago gravy!

  • 1 tablespoon oil
  • 4 (6 ounce) bone-in, skin on chicken thighs
  • salt and pepper to taste
  • 1 onion, diced
  • 20 cloves garlic, peeled
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dry thyme)
  • 2 tablespoons flour
  • 1 cups chicken broth
  • 1/2 cup asiago cheese (or parmesan), grated
  • salt and pepper to taste
  1. Heat the oil in a large sauce pan over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, abut 3-5 minutes per side, before setting aside.
  2. Add the onion and garlic and saute until the onions are tender and the everything is lightly browned, about 3-5 minutes.
  3. Sprinkle in the thyme and flour and cook for a minute.
  4. Add the broth and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added.
  5. Mix the asiago into the sauce and season with salt and pepper to taste.
  6. Add the chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven for 15 minutes OR turn the heat down to medium-low and simmer on the stove top for 15 minutes.

Slow Cooker: Optionally (but recommended) implement steps 1-5, place everything in the slow cooker and cook on low for 4-10 hours or high for 2-4 hours. If you skip the earlier steps, whisk the flour into the broth before mixing in the slow cooker.
Option: Start by cooking 4 strips of bacon, set aside and cook the onion in the bacon grease and add the crumbled bacon to the sauce after roasting!
Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 8 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).

Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 5 and roast, covered, until cooked, about 15 minutes (or 25 minutes for rice).
Option: Add 1 tablespoons white miso paste to the sauce! (Do it if you have it!)
Option: Add a splash of lemon juice to the sauce!
Option: Add 1/2 cup cream to the sauce!
Option: Add 1/2 pound sliced mushrooms along with the onions!
Option: Add diced potatoes and carrots to the pan before placing the chicken on top and roasting until the veggies are tender, about 20-30 minutes for a one pot meal!
Nutrition Facts: Calories 524, Fat 33.6g (Saturated 12.3g, Trans 0), Cholesterol 116mg, Sodium 464mg, Carbs 20.9g (Fiber 3.5g, Sugars 6.9g), Protein 32.2g
Nutrition by: Nutritional facts powered by Edamam


Jenny said...

What a gorgeous dinner!

Anonymous said...

Clearly we will wing it, but there are no onions listed in the ingredients list?

Heather Christo said...

this looks wonderful!!

Maria Lichty said...

Sounds like a winner!

Anonymous said...

Wondering how much onion to put in? Sounds delish!

Julie | Table for Two said...

This looks incredible! Very hearty. Must try!

gail g said...

The recipe clearly says ONE ONION DICED so why are their comments saying "clearly no onions in the recipe" and "how much onion do I use?" Read before you comment.

marla {Family Fresh Cooking} said...

This recipe is a total winner! Must try asap!

Anonymous said...

can dried thyme be used and about how much. This looks and sounds sooo good. Thanks.

Kevin Lynch said...

connie: 1 teaspoon dry thyme; enjoy!

Debbie Harris Rollins said...

Can't wait to try this! Every recipe that I have tried from your collection has been scrumptious! How might chicken breasts or legs work? I'm not a big "thigh" fan.

Kevin Lynch said...

Debbie Harris Rollins: Both legs and breasts work! I recommend skin on and bone in and if you are using a whole leg or large breasts increase the bake time to 20-25 minutes. Enjoy!


This looks like one delicious dish!

naomi {@bakersroyale} said...

This dish is sure to bring my family running to the table!

Jim said...

This recipe sounds delicious, and the photography is excellent. Only one caveat...Unless you are Jesus Christ you are not going to feed 30 people with that recipe. LOL :-D

Kevin Lynch said...

Jim: Yep! That was the total time! :)

Anonymous said...

gail g....the comments about the missing onions were posted before Kevin Lynch corrected the omission from his original post...chill out

Mark said...

Looks great, but sadly ovens aren't so common here in Japan. Think this would fly alright with pan-roasted chicken instead of roasting it all in the oven?

Kevin Lynch said...

Mark: Instead of roasting it in the oven, place a lid on the pan, turn the stove top down to low-medium and cook until the chicken is cooked through, about 30 minutes.

Karolina said...

This looks amazing! Do you know if the recipe could be adopted to cook the entire meal in a crock pot? If I double the chicken, should I also double all the rest of ingredients?

Kevin Lynch said...

Karolina: Yes you can make this in a slow cooker! I have updated the recipe with the slow cooker instructions! I would double all of the ingredients if doubling the chicken. Enjoy!

Heather Carney said...

Made this for dinner tonight. I used fresh parmesan and Gouda because that's what I had on hand. I added the bacon and cooked it in a Dutch oven. It came out wonderfully. I paired it with a salad, roasted potatoes sprinkled with bacon, and cumin roasted carrots. Yummy!

Kevin Lynch said...

Heather Carney: I'm glad you enjoyed it!

Karin said...

I just got an instant pot and haven't even tried it out yet. I was wondering if you had instructions using the instant pot instead of a crock pot?

Kevin Lynch said...

Karin: I have not tried this with an instant pot and I'd love to hear how it goes if you try it!

Skeptic said...

Kevin, the sauce sounds wonderful, but I suspect the chicken skin will come out rubbery rather than crisp. Which would be a violation of all things holy. How about roasting it uncovered and top up the sauce with water to replace evaporation loss?

Elle1982 said...

This was wonderful I made it two nights ago and even the picky ten year old enjoyed it. I used two chicken breasts beat until thinner. I also added crème friache and mushrooms. I cooked in cast iron and it turned out wonderful. I did however have issues with the asiago being stringy and clumping on the bottom of the pan. What did I do wrong or is that how it was supposed to be? I wondered if perhaps I added too cold of cheese or if my broth was too hot. This was wonderful I will definitely be making it again. I might double the gravy recipe and pour over mashed potatoes next time.

JuliaJacquelyn said...

Just made this for my family and I foresee it being a staple in my recipe collection!

Cheryl said...

Hey Kevin,
It's been a while since I've been to your website, somehow life got to me and I got busy, but I re-discovered your website and omg, you have such great recipes on here! I'm really going to try the Cilantro Lime Skilllet Chicken tonight! I also want to try the Rustic Roasted Garlic Chicken with Asiago Gravy in the next few days! I will have to look for more things when I have time! Thank you for being sooo creative and your pictures are fabulous!!


Joyce Osburn said...

30 minutes? Really? Took me that long to peel the garlic. It did taste great nut kitchen was a mess and clean up was not fun. I guess I need a souchef. Mine just sat and watched tv.

Unknown said...

Instead of using cloves can I use minced garlic?

Kevin Lynch said...

Unknown: It won't be the same but it should be good! Don't add it until step 3 for minced. Enjoy!

Post a Comment