There’s nothing like the rich, savory flavor of roasted garlic chicken, especially when paired with a decadent Asiago gravy. This Rustic Roasted Garlic Chicken with Asiago Gravy brings together tender, juicy chicken roasted to perfection with a flavorful, creamy gravy that elevates the entire dish. Whether you’re preparing a Sunday dinner or a special meal, this recipe will become a family favorite.
Ingredients
For the Chicken:
- 1 whole chicken (about 4 lbs), patted dry
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 head of garlic, halved horizontally
- 2 tablespoons fresh parsley, chopped (for garnish)
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 Asiago cheese, grated
- Salt and pepper, to taste
Equipment Needed
- Roasting pan or baking dish
- Knife and cutting board
- Small saucepan
- Whisk
- Spoon for basting
- Meat thermometer
Instructions
- Preheat the Oven:
Preheat your oven to 425°F (220°C). - Prepare the Chicken:
Pat the chicken dry with paper towels to ensure a crispy skin. Rub the chicken all over with olive oil, then season with garlic powder, onion powder, dried thyme, salt, and pepper. Place the halved garlic head inside the cavity of the chicken. - Roast the Chicken:
Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) when checked at the thickest part of the thigh. Baste the chicken with its juices every 20 minutes for a golden, crispy skin. - Make the Asiago Gravy:
While the chicken is roasting, make the gravy. In a small saucepan, melt butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for about 2 minutes until the mixture is golden and bubbly. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer and cook for about 5 minutes, until the gravy thickens. Stir in the heavy cream and grated Asiago cheese, continuing to stir until the cheese has melted. Season with salt and pepper to taste. - Rest the Chicken:
Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving. - Serve:
Carve the chicken and plate it. Pour the Asiago gravy over the chicken and garnish with freshly chopped parsley.
Tips for Success
- For an extra layer of flavor, try adding fresh rosemary or thyme sprigs to the roasting pan.
- If the gravy becomes too thick, you can thin it with a little more chicken broth.
- Serve this dish with mashed potatoes or roasted vegetables for a complete meal.
This Rustic Roasted Garlic Chicken with Asiago Gravy is the perfect comfort food, packed with bold flavors and rich textures. The crispy roasted chicken paired with the creamy, cheesy gravy makes for an unforgettable dish that’s sure to impress at any dinner table.
Rustic Roasted Garlic Chicken with Asiago Gravy Recipe
This Rustic Roasted Garlic Chicken with Asiago Gravy combines tender roasted chicken with a creamy, cheesy Asiago gravy. A hearty, comforting dish perfect for any occasion!
Equipment
- Roasting pan or baking dish
- Knife and cutting board
- Small saucepan
- Whisk
- Spoon for basting
- Meat thermometer
Ingredients
- For the Chicken:
- 1 whole chicken about 4 lbs, patted dry
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 head of garlic halved horizontally
- 2 tablespoons fresh parsley chopped (for garnish)
- 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 Asiago cheese grated
- Salt and pepper to taste
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Prepare the Chicken:
- Pat the chicken dry with paper towels to ensure a crispy skin. Rub the chicken all over with olive oil, then season with garlic powder, onion powder, dried thyme, salt, and pepper. Place the halved garlic head inside the cavity of the chicken.
- Roast the Chicken:
- Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) when checked at the thickest part of the thigh. Baste the chicken with its juices every 20 minutes for a golden, crispy skin.
- Make the Asiago Gravy:
- While the chicken is roasting, make the gravy. In a small saucepan, melt butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for about 2 minutes until the mixture is golden and bubbly. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer and cook for about 5 minutes, until the gravy thickens. Stir in the heavy cream and grated Asiago cheese, continuing to stir until the cheese has melted. Season with salt and pepper to taste.
- Rest the Chicken:
- Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
- Serve:
- Carve the chicken and plate it. Pour the Asiago gravy over the chicken and garnish with freshly chopped parsley.
Leave a Reply