Rustic Roasted Garlic Chicken with Asiago Gravy

Rustic Roasted Garlic Chicken with Asiago Gravy

Ingredients:

For the Chicken:

4 bone-in, skin-on chicken thighs (or breasts)

1 tbsp olive oil

1 tbsp butter

6 cloves garlic, sliced

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp paprika

For the Asiago Gravy:

2 tbsp Olive oil

2 tbsp all-purpose flour

1 cup chicken broth

1/2 cup heavy cream

1/2 cup grated Asiago cheese

1/2 tsp salt (adjust to taste)

1/4 tsp black pepper

1/2 tsp garlic powder

1 tsp fresh parsley (for garnish)

Instructions:

Prepare the Chicken:

Preheat oven to 375°F (190°C).

Season the chicken with salt, pepper, thyme, rosemary, and paprika.

Heat olive oil and butter in a large skillet over medium-high heat.

Sear the chicken, skin-side down, for about 4-5 minutes until golden brown. Flip and cook for another 3 minutes.

Add sliced garlic to the pan and sauté briefly until fragrant.

Transfer the skillet to the oven and roast for 25-30 minutes, or until chicken is cooked through (165°F internal temperature).

Make the Asiago Gravy:

In a saucepan, melt 2 tbsp oil over medium heat.

Whisk in 2 tbsp flour and cook for 1-2 minutes to remove the raw flour taste.

Slowly pour in chicken broth, whisking constantly.

Add heavy cream, garlic powder, salt, and pepper. Stir well.

Once the sauce thickens, stir in Asiago cheese until melted and smooth.

Assemble & Serve:

Pour the Asiago gravy over the roasted garlic chicken.

Garnish with fresh parsley and serve over mashed potatoes, rice, or roasted vegetables.

Tips for Making the Best Rustic Roasted Garlic Chicken with Asiago Gravy

✅ Use Bone-In, Skin-On Chicken: This helps retain moisture and enhances flavor while achieving that crispy, golden skin.

✅ Sear Before Roasting: Searing the chicken first locks in juices and creates a delicious crust that adds extra depth to the dish.

✅ Don’t Skimp on the Garlic: Roasting garlic mellows its sharpness and brings out its natural sweetness—slice it thin for even distribution in the gravy.

✅ Low & Slow for the Best Gravy: When making the Asiago gravy, let it simmer gently to allow the cheese to melt smoothly without clumping.

✅ Adjust the Thickness: If the gravy is too thick, add a splash of chicken broth. If it’s too thin, let it simmer a little longer to thicken.

✅ Pair It Right: Serve over mashed potatoes, buttery noodles, or roasted veggies to soak up the rich, creamy sauce.

✅ Garnish for Freshness: A sprinkle of fresh parsley or thyme brightens up the dish and adds a pop of color.

Frequently Asked Questions

❓ Can I use boneless, skinless chicken instead?
✅ Yes! Boneless chicken thighs or breasts work, but reduce the cooking time since they cook faster. You won’t get the same crispy skin, but the flavor will still be delicious.

❓ What can I substitute for Asiago cheese?
✅ Parmesan, Pecorino Romano, or Gruyère are great substitutes if you don’t have Asiago. Each brings a slightly different but equally tasty flavor to the gravy.

❓ How do I prevent the gravy from being too thick or too thin?
✅ If the gravy is too thick, add a splash of chicken broth or cream to thin it out. If too thin, let it simmer a little longer, or whisk in a bit more grated cheese to thicken.

❓ Can I make this dish in an air fryer?
✅ Yes! Sear the chicken in a pan first, then air fry at 375°F (190°C) for 20-25 minutes, flipping halfway. Make the gravy separately on the stovetop.

❓ How do I store and reheat leftovers?
✅ Store in an airtight container in the fridge for 3-4 days. Reheat gently on the stove over low heat, adding a little broth or cream to loosen the gravy.

❓ What side dishes go well with this meal?
✅ Serve with mashed potatoes, roasted vegetables, buttered noodles, or a simple side salad for a well-rounded meal.