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!
Add bacon!!!
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
A rustic one pot roast chicken with whole cloves of garlic is a super tasty asiago gravy!
ingredients
- 1 tablespoon oil
- 1 1/2 pounds bone-in and skin on chicken thighs (4-6 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 cup chicken broth
- 1/2 cup asiago cheese (or parmesan), grated
- salt and pepper to taste
directions
- Heat the oil in a large skillet over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, about 3-5 minutes per side, before setting aside.
- Add the onion and garlic and saute until the onions are tender and the everything is lightly browned, about 3-5 minutes.
- Sprinkle in the thyme and flour and cook for a minute.
- 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.
- Mix the asiago into the sauce and season with salt and pepper to taste.
- 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.
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 5 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!
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What a gorgeous dinner!
Clearly we will wing it, but there are no onions listed in the ingredients list?
It’s the third ingredient on the list
this looks wonderful!!
Sounds like a winner!
Wondering how much onion to put in? Sounds delish!
Can I make this dish ahead of time?
Yes you can!
This looks incredible! Very hearty. Must try!
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.
This recipe is a total winner! Must try asap!
connie
can dried thyme be used and about how much. This looks and sounds sooo good. Thanks.
connie: 1 teaspoon dry thyme; enjoy!
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.
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!
This dish is sure to bring my family running to the table!
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 😀
Jim: Yep! That was the total time! 🙂
gail g….the comments about the missing onions were posted before Kevin Lynch corrected the omission from his original post…chill out
wow this recipe looks delicious. I will have to try it.
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?
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.
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?
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!
Would boneless chicken thighs work as well?
This was absolutely delicious! How can I only make the sauce? My boyfriend wants steaks with that sauce, I don't want to put the steaks in the oven and over cook them, but I also want the garlic cooked as well! Any suggestions???
Kevin, I did not have asiogo cheese, so used some herbed goat cheese that I needed to use. I also added some white wine to the deglaze broth. Topped with a sprinkle of good parm on the plate, along with fresh noodles and carrots —– to die for!!! Absolutely fabulous!!
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!
Heather Carney: I'm glad you enjoyed it!
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?
Karin: I have not tried this with an instant pot and I'd love to hear how it goes if you try it!
20 cloves of garlic?? That has to be a typo
Nope
How do you think the gravy/sauce would hold up to the longer cook time if I roasted a whole chicken with it?
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?
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.
Hello Mr. Lynch. Thank your for sharing this delicious recipe. I loved it.
Just made this for my family and I foresee it being a staple in my recipe collection!
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!!
Mahalo!
Cheryl
[email protected]
Made this last night and this is by far one of the best chicken dishes I have ever made! Will definitely be keeping it in my rotation for our meal plans!
what is the rice recipe you have pictured
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.
I haven't tried this recipe yet!
My review is pointless!
Just like most of the other ppl who review a recipe they have NOT cooked.
Please only review if you have already tried this.
#Prozak
Instead of using cloves can I use minced garlic?
Unknown: It won't be the same but it should be good! Don't add it until step 3 for minced. Enjoy!
Made this last night. It was so good. I added a little white wine, some saffron, and some crushed red ball peppers. Sooooooo Gooooood!
Wow! This was fantastic! We used 1/2 cup cream & green beans for a one pot meal but also had mashed potatoes! Will definitely make it again! Thank you
I’m glad you lke itand I loe the one-pot meal version with the green beans!
Omg!! This was fabulous!! Loving this. I added potatoes and carrots as suggested, but I also added 1/2 a cup of French white burgundy. Omg!!!! This is definitely in the vault!!
I made this tonight. I didn’t have any chicken thighs with skin on and bone in…so I improvised with chicken breast cut to 1-2 inch cubes. I also cut a little bit back on the garlic, because I didn’t have 20 cloves on hand. It was wonderful! I will be making this again!
meh. won’t repeat. even after the simple prep. added cream. added dijon. added mushrooms. 🙁
Sounds wonderful. I am a little confused about the slow cooker method in the instructions. When do you add the broth, flour and cheese? Are these added after the chicken is cooked or before turning on the slow cooker. Not sure about cooking cheese for that length of time. I really want to prepare this for guests next week….hope to hear from you soon😁😁.
If you are using a slow cooker you can throw everything into the slowcooker and cook or you can implement steps 1-5 and throw everything into the slow cooker to cook. Enjoy!
I just made this dish for my weekly meal prep and my husband said it was one of the best things I’ve ever made! I used boneless, skinless chicken thighs and minced garlic instead and it still came out wonderful. So easy to make and so much dimension in the flavors – definitely will be adding this in our rotation!
I really want to make this recipe but my husband won’t eat “stinky” cheese. Could I sub mild gruyere, fontina,,mozzarella or the like?
Of course! Gruyere would be amazing!
Hi Kevin, I love your recipes and this one looks great BUT how do you come up with some of the prep times? 5 minutes???!!! It takes me at least that long to get the ingredients out of the refrigerator let alone rinse,peel, chop, grate etc. At what point are you starting the timing? I need to know to realistically plan my meals. Thanks!
I’m glad that you are enjoying my recipes!
I start timing from when I walk into the kitchen. I do this recipe something like this:
1. Walk into the kitchen and turn on the stove, place the pan on the burner and add the oil (0 prep time:) )
2. Pull the chicken out and get it ready
3. Pull the onions, garlic and thyme out and start peeling and dicing
4. When the pan is hot add the chicken and continue to work with the onions, garlic and thyme
5. Switch the onions and garlic into the pan after removing the chicken and get the flour and broth out while the onions cook,
etc.
Oh……..My………God……….
I’m making this this week and I’m wondering how many of the “Options” you advise doing! I have bacon, I have miso, I have cream, I have lemon…but part of me thinks that if you wanted those items to be part of the recipe, you would have included it in the main recipe! So, how would YOU make this if it were your first time? 🙂
Thanks in advance!
I normally add the miso paste and lemon juice and if I I want a simpler one pan meal I add the veggies! Enjoy!
Great thank you! I’m going to double this recipe so there are leftovers!
Really delicious- thank you
I made this night before last using your crock pot option, and it was phenomenal!! I wanted to drink the sauce, it was that divine!! I followed the recipe just as written, except I used bone in, skin on breasts and it came out spot on, I’d say! The crock pot option really left the chicken moist and perfectly cooked. Thank you so much for sharing this recipe, definitely a new staple on my monthly menu!!
This is a fam favourite! Everyone thoroughly enjoyed this meal and my son went back three time to keep adding the sauce to his rice. I added the touch of cream and mushrooms as suggestion in the variations. Even better as leftovers if it lasts that long. Thank you for a great recipe!
Love love love it. Super easy. Lots of Flavor.I will make again for sure.
About how many small potatoes and carrots would you add for two people? And you add them in after the onions and garlic but before the broth?
I would go with a half a pound to a pound of each. Enjoy!
Hi! Thanks for sharing this recipe. I’m excited to try it. I would like to try the miso, mushrooms, and lemon options for the extra depth in flavors, but I’m not sure when to add the lemon juice or the miso. Any help with those steps would be awesome!
Thanks in advance!
Add the miso and lemon along with the asiago cheese. It’s easier to mix the miso paste into 1/4 cup of the broth from the pan in a small bowl before mixing it back into the sauce in the pan. Enjoy!
Not trying to be picky… but… Where is step 8, it is mentioned in option 1 below and I see only 6 steps in the recipe?
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).
Perhaps you intended to delete the option ^ above and replaced it with the one below?
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).
I love your site and I rarely see a mistake , thought you’d want to know.
Hi Carol! That should have been step 5! Thanks!
Just made this and it was SOOOOO good. The whole family loved it and my VERY picky daughter asked for more!
Thanks for the great recipe! It was delish! I added mushrooms and a couple splashes of milk to the gravy before covering and putting in the oven, served with garlic mashed potatoes and roasted Brussels sprouts, top 5 dishes! Adding to the weekly rotation, thank you!!
I made this exact recipe with mashed potatoes. It was just delicious! My husband and I loved this recipe!
I cooked this recipe using an optional “1 pot” method.
Added potatoes and carrots, and doubled up on the asagio cheese. Also added more garlic cloves.
Wow! Off the charts good!! One of the best chicken thigh recipes I’ve done. This one is a “keeper”, will make it again!!!!
Very good, but it definitely didn’t cook well the way it was written. I knew the chicken wouldn’t crisp up with the lid on, but I tried to follow the recipe as written before I made a variation. I ended up putting the chicken under the broiler for a few minutes and it was perfect. I’ll definitely make this again with some of the options listed.
Made this tonight and it turned out fantastic!
Used bone-in skin-on chicken breasts and boneless skinless thighs. Baked in the oven as directed, after the other steps.
Skin was soggy, so next time will use skinless chicken.
My husband thought the garlic cloves would be too strong, but they were mild and delicious.
The sauce was so good over rice!
I served buttered carrots on the side.
Next time I plan to add mushrooms, potatoes and carrots in with the chicken.
Great recipe!
Hi Kevin,
This looks so good and I want to try it this week! But I’m a stickler for details — and you don’t want me guessing in the kitchen, honey.
The recipe states four thighs. But your beautiful photos, which sold me on trying this, show six. Argh. Is it four or six thighs? Or does it really not matter?
Thank you so much in advance for getting back to me.
Thelma Louise
Chicken thighs can vary a lot in size. I generally make this recipe with 1.5 pounds of chicken thighs, for 4 servings, and that usually means 4-6 chicken thighs. Enjoy!
Made this last night & it was soo delicious. I did add fresh grated Parmesan just over the top of the chicken breasts, to avoid clumping as some reviewers mentioned. Intended to add mushrooms, but forgot until I had the dish in the oven. So just sautéed the baby Bella’s with some Worcestershire & a little garlic powder. I removed the dish from the oven near the end of cooking time, added the sautéed mushrooms & then added grated Asiago cheese over all. I did use skin on, bone in chicken breasts & added 20 min additional time. Will definitely make this again. Loved the gravy & will definitely double that next time around. Love your site.