Description
This Rustic Roasted Garlic Chicken with Asiago Gravy recipe offers a perfect balance of savory roasted chicken thighs infused with fragrant herbs and topped with a rich, creamy Asiago cheese gravy. The roasted garlic adds a subtle sweetness and depth of flavor, making this an inviting comfort dish that’s ideal for family dinners or special occasions.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
For the Roasted Garlic:
- 1 head of garlic
- 1 teaspoon olive oil
For the Asiago Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Asiago cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Roasted Garlic: Slice the top off the garlic head, drizzle with olive oil, and wrap in foil. Roast in the oven at 400°F (200°C) for 30-35 minutes until soft and caramelized. Once cool enough to handle, squeeze out the roasted garlic cloves and set aside.
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the chicken.
- Season the Chicken: Pat the chicken dry with paper towels. Rub olive oil evenly over the pieces, followed by salt, black pepper, paprika, garlic powder, chopped rosemary, and thyme to ensure the chicken is well coated with flavorful herbs and spices.
- Roast the Chicken: Place the seasoned chicken pieces in a baking dish or oven-safe skillet. Roast for 35-40 minutes or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
- Make the Asiago Gravy: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux. Gradually pour in the chicken broth while whisking continuously to avoid lumps.
- Add Flavor to the Gravy: Stir in the roasted garlic cloves and heavy cream. Let the mixture simmer for about 5 minutes until it thickens slightly.
- Incorporate the Cheese: Add the grated Asiago cheese, stirring until fully melted and the gravy becomes smooth. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Spoon the creamy Asiago gravy generously over the roasted chicken. Garnish with freshly chopped parsley and serve immediately while hot.
Notes
- Choose High-Quality Cheese: Freshly grated Asiago cheese melts better and imparts a more robust flavor compared to pre-packaged options.
- Double the Garlic: For garlic lovers, roast two heads of garlic and increase the amount in the gravy or use as a spread.
- Crispy Skin Tip: For extra crispy chicken skin, broil the chicken for the last 2-3 minutes of roasting, watching closely to prevent burning.
- Boneless Option: If using boneless chicken breasts or thighs, reduce cooking time accordingly to avoid overcooking.
- Make Ahead: Chicken and gravy can be prepared up to a day in advance and reheated gently on the stove or in the oven.
- Substitutions: Parmesan or Gruyere cheese can substitute Asiago if unavailable, though the flavor will differ slightly.
