This Rustic Roasted Garlic Chicken with Asiago Gravy is a comforting dish that brings bold flavors and creamy richness to the table. Tender, juicy chicken is roasted with aromatic garlic and finished with a velvety Asiago cheese gravy that’s perfect for drizzling over mashed potatoes or roasted vegetables.
Why You’ll Love This Recipe?
This dish combines deep, roasted garlic flavor with the sharp nuttiness of Asiago cheese, creating a rich and savory gravy that perfectly complements the juicy chicken. It’s a hearty meal that’s easy to prepare yet tastes like a gourmet delight.
Ingredients
For the Chicken:
bone-in, skin-on chicken thighs
olive oil
garlic, minced
fresh thyme, chopped
fresh rosemary, chopped
lemon zest
Salt and pepper, to taste
For the Asiago Gravy:
unsalted butter
all-purpose flour
s chicken broth
heavy cream
grated Asiago cheese
Salt and pepper, to taste
fresh thyme, chopped (optional for garnish)
Roasting the Chicken
Preheat your oven to 400°F. Season the chicken generously with salt, pepper, and a touch of olive oil. Roast in a baking dish with whole garlic cloves until golden brown and cooked through.
Making the Asiago Gravy
In a saucepan, melt butter and whisk in flour to create a roux. Slowly add chicken broth while stirring constantly to prevent lumps. Stir in the roasted garlic, mashing it gently to release its flavor, then add heavy cream and Asiago cheese. Simmer until the gravy thickens to a silky texture.
Bringing It All Together
Once the chicken is fully roasted, spoon the Asiago gravy over each piece. Let the flavors meld for a few minutes before serving.
Expert Tips and Tricks
- Use freshly grated Asiago cheese for the best melt and flavor
- Roast the garlic ahead of time for an even deeper taste
- For an extra crispy skin, broil the chicken for the last few minutes
- Stir the gravy frequently to prevent clumping and ensure a smooth texture
Recipe Variations and Possible Substitutions
- Swap Asiago for Parmesan or Gruyère for a different cheesy twist
- Add mushrooms or caramelized onions to the gravy for extra depth
- Use boneless chicken if preferred, reducing cooking time slightly
- Try fresh thyme or rosemary for additional herbaceous flavor
Serving and Pairing Suggestions
Serve this dish with creamy mashed potatoes, roasted Brussels sprouts, or crusty bread to soak up every bit of the flavorful gravy. A side of buttered green beans or a crisp salad complements the richness beautifully.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the oven, adding a splash of broth or cream if needed to loosen the gravy.
FAQs
Can I make this ahead of time? Yes! You can roast the chicken and prepare the gravy separately, then reheat before serving.
What’s the best way to roast garlic? Wrap whole garlic cloves in foil with olive oil and bake at 375°F for 30-40 minutes until soft and caramelized.
Can I use pre-minced garlic? Fresh roasted garlic is recommended for the best flavor, but in a pinch, you can use pre-minced garlic sautéed in butter.
Is this recipe gluten-free? The traditional roux contains flour, but you can substitute cornstarch or a gluten-free flour blend to make the gravy gluten-free.
Conclusion
Rustic Roasted Garlic Chicken with Asiago Gravy is a satisfying and flavor-packed meal that’s perfect for a cozy dinner. The combination of roasted garlic, tender chicken, and creamy Asiago sauce makes this a must-try dish that will impress every time!
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Rustic Roasted Garlic Chicken with Asiago Gravy
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings (Yielding 5-6 servings with extra portions) 1x
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Description
Rustic Roasted Garlic Chicken with Asiago Gravy is the perfect comfort food for a cozy meal. Tender, golden-brown roasted chicken is infused with garlic and herbs, served with a creamy and savory asiago gravy that adds richness to every bite. This dish is simple yet impressive and perfect for family dinners or special occasions.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 6 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tsp lemon zest
- Salt and pepper, to taste
For the Asiago Gravy:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/3 cup grated Asiago cheese
- Salt and pepper, to taste
- 1 tsp fresh thyme, chopped (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine the minced garlic, fresh thyme, rosemary, lemon zest, olive oil, salt, and pepper.
- Rub the garlic herb mixture all over the chicken thighs, making sure to get under the skin.
- Place the chicken on a baking sheet and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
- While the chicken is roasting, make the asiago gravy. In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1-2 minutes until golden and bubbly.
- Gradually whisk in the chicken broth and heavy cream, ensuring no lumps form. Bring to a simmer and cook for 4-5 minutes until the gravy thickens.
- Stir in the grated Asiago cheese and continue to cook until the cheese melts into the gravy. Season with salt and pepper to taste.
- Once the chicken is done, remove it from the oven and let it rest for 5 minutes before serving.
- Serve the roasted chicken with a generous pour of asiago gravy and garnish with fresh thyme, if desired.
Notes
- For a lighter version, you can substitute the heavy cream with half-and-half or milk.
- You can also use chicken breasts if you prefer, but chicken thighs add more flavor and moisture.
- This dish pairs well with mashed potatoes, roasted vegetables, or a simple side salad.
Nutrition
- Serving Size: 1 chicken thigh with gravy
- Calories: 420
- Sugar: 1g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
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