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
- 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
directions
- 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.
- 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 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!
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Jenny says
October 3, 2016 at 1:10 pmWhat a gorgeous dinner!
Anonymous says
October 3, 2016 at 3:37 pmClearly we will wing it, but there are no onions listed in the ingredients list?
Heather Christo says
October 3, 2016 at 8:17 pmthis looks wonderful!!
Maria Lichty says
October 3, 2016 at 9:33 pmSounds like a winner!
Anonymous says
October 3, 2016 at 11:21 pmWondering how much onion to put in? Sounds delish!
Julie | Table for Two says
October 4, 2016 at 1:12 amThis looks incredible! Very hearty. Must try!
gail g says
October 4, 2016 at 11:27 amThe 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} says
October 4, 2016 at 1:18 pmThis recipe is a total winner! Must try asap!
Anonymous says
October 4, 2016 at 1:52 pmconnie
can dried thyme be used and about how much. This looks and sounds sooo good. Thanks.
kevin says
October 4, 2016 at 2:21 pmconnie: 1 teaspoon dry thyme; enjoy!
Debbie Harris Rollins says
October 4, 2016 at 4:26 pmCan'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 says
October 4, 2016 at 4:30 pmDebbie 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!
A SPICY PERSPECTIVE says
October 4, 2016 at 4:48 pmThis looks like one delicious dish!
naomi {@bakersroyale} says
October 4, 2016 at 4:53 pmThis dish is sure to bring my family running to the table!
Jim says
October 4, 2016 at 7:34 pmThis 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 😀
kevin says
October 4, 2016 at 8:44 pmJim: Yep! That was the total time! 🙂
Anonymous says
October 4, 2016 at 10:48 pmgail g….the comments about the missing onions were posted before Kevin Lynch corrected the omission from his original post…chill out
Anonymous says
October 5, 2016 at 9:15 pmwow this recipe looks delicious. I will have to try it.
Mark says
October 9, 2016 at 5:36 amLooks 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 says
October 10, 2016 at 5:22 pmMark: 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 says
October 14, 2016 at 4:28 pmThis 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 says
October 14, 2016 at 4:46 pmKarolina: 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!
Anonymous says
October 29, 2016 at 3:22 pmWould boneless chicken thighs work as well?
Anonymous says
December 17, 2016 at 7:13 pmThis 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???
Anonymous says
January 3, 2017 at 2:43 amKevin, 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!!
Heather Carney says
January 6, 2017 at 11:29 pmMade 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 says
January 8, 2017 at 2:16 pmHeather Carney: I'm glad you enjoyed it!
Karin says
January 16, 2017 at 11:22 pmI 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 says
January 17, 2017 at 3:58 pmKarin: I have not tried this with an instant pot and I'd love to hear how it goes if you try it!
Anonymous says
January 26, 2017 at 11:00 pm20 cloves of garlic?? That has to be a typo
Anonymous says
February 1, 2017 at 5:29 pmHow do you think the gravy/sauce would hold up to the longer cook time if I roasted a whole chicken with it?
Skeptic says
February 12, 2017 at 3:04 pmKevin, 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 says
February 22, 2017 at 4:09 pmThis 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.
Anonymous says
March 9, 2017 at 8:09 pmHello Mr. Lynch. Thank your for sharing this delicious recipe. I loved it.
JuliaJacquelyn says
May 23, 2017 at 1:30 amJust made this for my family and I foresee it being a staple in my recipe collection!
Cheryl Naomitachan@gmaill.com says
May 31, 2017 at 4:43 pmHey 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
Naomitachan@gmail.com
Anonymous says
August 3, 2017 at 1:33 pmMade 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!
Anonymous says
October 3, 2017 at 3:54 amwhat is the rice recipe you have pictured
Joyce Osburn says
December 30, 2017 at 11:56 pm30 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.
Anonymous says
February 17, 2018 at 3:02 pmI 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
Unknown says
March 31, 2018 at 7:26 pmInstead of using cloves can I use minced garlic?
kevin says
March 31, 2018 at 8:25 pmUnknown: It won't be the same but it should be good! Don't add it until step 3 for minced. Enjoy!
Sally says
July 13, 2018 at 5:05 pmMade this last night. It was so good. I added a little white wine, some saffron, and some crushed red ball peppers. Sooooooo Gooooood!
Linda bell says
August 18, 2018 at 9:06 pmWow! 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
kevin says
August 20, 2018 at 12:59 pmI’m glad you lke itand I loe the one-pot meal version with the green beans!
Katie T says
October 26, 2018 at 9:12 pmOmg!! 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!!
Ler says
January 3, 2019 at 8:12 pmI 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!
flynn says
January 19, 2019 at 4:35 pmmeh. won’t repeat. even after the simple prep. added cream. added dijon. added mushrooms. 🙁
Sherry says
February 1, 2019 at 2:14 pmSounds 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😁😁.
kevin says
February 2, 2019 at 1:35 pmIf 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!
Liz says
February 3, 2019 at 3:14 pmI 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!
Connie says
March 27, 2019 at 8:39 amI really want to make this recipe but my husband won’t eat “stinky” cheese. Could I sub mild gruyere, fontina,,mozzarella or the like?
kevin says
March 27, 2019 at 9:59 amOf course! Gruyere would be amazing!
Karen says
March 31, 2019 at 6:00 pmHi 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!
kevin says
April 1, 2019 at 4:16 pmI’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.
Leah says
May 20, 2019 at 9:02 pmI’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!
kevin says
May 21, 2019 at 10:12 amI normally add the miso paste and lemon juice and if I I want a simpler one pan meal I add the veggies! Enjoy!
Leah says
May 21, 2019 at 1:36 pmGreat thank you! I’m going to double this recipe so there are leftovers!
Gini says
June 3, 2019 at 5:20 amReally delicious- thank you