If you’re craving something hearty and packed with flavor, look no further than this Rustic Roasted Garlic Chicken with Asiago Gravy. It’s a dish that will make your kitchen smell amazing and your taste buds dance with joy. Tender roasted chicken paired with a creamy, savory Asiago gravy—this recipe brings the comfort of home cooking right to your table. Whether it’s for a cozy weeknight meal or a special weekend gathering, this one is sure to impress.
Why You’ll Love This Recipe?
There’s something undeniably satisfying about roasting a whole chicken. When combined with the rich flavor of garlic and the nutty, sharp taste of Asiago cheese in the gravy, it’s a match made in heaven. The roasted chicken turns out crispy on the outside, juicy on the inside, and the gravy? Oh, it’s the kind you’ll want to pour on everything! It’s a meal that feels special but is surprisingly easy to make, making it perfect for any occasion.
The full list of ingredients can be found below, but here’s a quick look at the essentials to get started.
Ingredients
(Full list below in the recipe card)
- Whole chicken (about 4-5 pounds)
- Garlic cloves (lots of them!)
- Asiago cheese
- Olive oil and butter
- Fresh herbs like thyme, rosemary, and parsley
- Chicken broth or stock
- Salt and pepper
Directions
Step 1: Prepare the Chicken
First things first, preheat your oven to 425°F (220°C). Pat your chicken dry with paper towels to ensure a crispy skin. Season the chicken generously with salt and pepper, inside and out. Don’t be shy! Stuff the cavity with a few garlic cloves and some sprigs of rosemary and thyme for extra flavor. Drizzle olive oil all over the skin and rub it in so the chicken is evenly coated.
Step 2: Roast the Chicken
Place the chicken on a roasting rack in a large roasting pan. Pop it into the preheated oven and roast for about 1 to 1.5 hours, depending on the size of your chicken. Halfway through roasting, spoon the juices from the bottom of the pan over the chicken to help it brown evenly. The chicken is done when the internal temperature reaches 165°F (74°C), and the skin is golden brown and crispy.
Step 3: Make the Asiago Gravy
While the chicken is roasting, it’s time to get started on the gravy. In a saucepan, melt 2 tablespoons of butter over medium heat. Add a few more crushed garlic cloves and sauté until fragrant—about 2 minutes. Slowly whisk in 1 cup of chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor. Let it simmer for a few minutes.
Now, stir in 1 cup of heavy cream and continue to simmer until the mixture thickens. Once it has reached your desired consistency, stir in ½ cup of freshly grated Asiago cheese. Season with salt and pepper to taste. The gravy should be creamy, cheesy, and oh-so-satisfying.
Step 4: Rest and Carve the Chicken
Once the chicken is done roasting, take it out of the oven and let it rest for about 10 minutes. This helps the juices redistribute, making the chicken even juicier when you carve it. Carve the chicken into pieces, discarding the garlic cloves and herb sprigs.
Step 5: Serve with Gravy
Serve the roasted chicken pieces on a platter and generously spoon the Asiago gravy over the top. You’ll want to have extra gravy on the side—it’s that good!
Expert Tips and Tricks
- Roasting the Chicken: For the crispiest skin, make sure the chicken is as dry as possible before roasting. You can even leave it uncovered in the fridge for a few hours to let the skin dry out.
- Resting the Chicken: Don’t skip the resting step! It ensures that the juices stay locked in, making the chicken juicy and tender.
- Gravy Consistency: If your gravy is too thick, simply add a little more chicken broth until you reach the desired consistency. If it’s too thin, let it simmer a bit longer to thicken up.
Recipe Variations and Possible Substitutions
- Cheese Variation: While Asiago is delicious, you can substitute it with Parmesan or Pecorino Romano for a different flavor. Both cheeses will add a sharp, savory note to the gravy.
- Herb Swap: Feel free to experiment with herbs. If you don’t have rosemary or thyme, sage, oregano, or parsley would also work beautifully.
- Chicken Parts: If you don’t want to roast a whole chicken, you can use bone-in, skin-on chicken thighs or breasts. Just adjust the cooking time accordingly.
Serving and Pairing Suggestions
This dish is perfect when served with roasted vegetables, mashed potatoes, or a side of rice to soak up all that gravy. A simple green salad with a tangy vinaigrette would be a refreshing contrast to the rich flavors of the chicken and gravy. And of course, if you have some crusty bread on hand, don’t hesitate to dip it into that cheesy gravy!
Storage and Reheating Tips
Leftovers? Lucky you! Store any remaining roasted chicken in an airtight container in the fridge for up to 3 days. For the gravy, store it separately in a sealed container for up to 3 days as well. When reheating, warm the chicken in the oven at 350°F (175°C) until heated through, and reheat the gravy on the stove over low heat. You may need to add a splash of broth to bring the gravy back to life.
4 FAQs
- Can I use boneless, skinless chicken breasts instead of a whole chicken?
Yes, you can! Boneless breasts will cook faster, so keep an eye on them. The gravy will still pair beautifully with them. - How do I make the gravy without cream?
If you prefer a lighter version, you can substitute the heavy cream with milk or even chicken broth for a thinner, more broth-like gravy. - Can I make this ahead of time?
Yes! You can roast the chicken ahead of time, store it in the fridge, and reheat it with the gravy when ready to serve. Just be sure to keep the chicken and gravy separate until serving. - How do I know when the chicken is fully cooked?
The best way to check is with a meat thermometer. The internal temperature of the chicken should reach 165°F (74°C) when it’s fully cooked.
Conclusion
Rustic Roasted Garlic Chicken with Asiago Gravy is the ultimate comfort meal that brings together crispy, flavorful chicken with a creamy, cheesy gravy that’s downright irresistible. It’s a dish that will impress your family and guests without keeping you stuck in the kitchen for hours. If you’re looking for a meal that feels both rustic and refined, this one’s for you. Try it out next time you want something truly satisfying!
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Rustic Roasted Garlic Chicken with Asiago Gravy
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American, Italian-Inspired
Description
This hearty and flavorful rustic roasted garlic chicken is cooked to perfection, with crispy skin and tender meat. Paired with a rich, creamy Asiago gravy, it’s the ideal comfort meal for any occasion. The combination of roasted garlic and sharp Asiago cheese creates a savory, unforgettable flavor.
Ingredients
- For the Roasted Garlic Chicken:
- 1 whole chicken (about 4-5 lbs)
- 10 cloves garlic, peeled and smashed
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper, to taste
- 1 lemon, halved
- 1 onion, quartered
- For the Asiago Gravy:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth (low-sodium recommended)
- 1/2 cup heavy cream
- 1/2 cup grated Asiago cheese
- Salt and pepper, to taste
Instructions
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Prepare the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels. Stuff the cavity of the chicken with the lemon halves, quartered onion, and smashed garlic. Rub the chicken with olive oil, rosemary, thyme, salt, and pepper.
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Roast the Chicken: Place the chicken on a roasting rack in a roasting pan. Roast the chicken for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. Baste occasionally with the juices from the pan for added flavor.
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Make the Asiago Gravy: While the chicken roasts, melt butter in a saucepan over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth roux. Slowly add the chicken broth, whisking continuously to avoid lumps. Bring to a simmer and cook for about 5 minutes until the gravy thickens.
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Finish the Gravy: Reduce the heat and stir in the heavy cream and grated Asiago cheese. Continue to cook until the cheese has melted, and the gravy is smooth and creamy. Season with salt and pepper to taste.
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Serve: Once the chicken is roasted, remove it from the oven and let it rest for 10 minutes before carving. Serve the chicken with a generous spoonful of Asiago gravy on top.
Notes
- For a deeper flavor, you can add a few sprigs of rosemary and thyme to the roasting pan while cooking the chicken.
- If you prefer a thicker gravy, add more flour to the roux or reduce the broth slightly.
- The leftover gravy can be stored in the fridge for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 piece of chicken with gravy
- Calories: 520
- Sugar: 3g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 150mg