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