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Rustic Roasted Garlic Chicken with Asiago Gravy


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Rate this recipe 4.1/5 (33 Votes)


  • 1 tablespoon oil
  • 4 (6 ounce) bone-in, skin on chicken thighs
  • salt and pepper to taste
  • 1 onion, diced
  • 20 cloves garlic, peeled
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dry thyme)
  • 2 tablespoons flour
  • 1 cups chicken broth
  • 1/2 cup asiago cheese (or parmesan), grated
  • salt and pepper to taste


Servings 4
Preparation time 5mins
Adapted from


Step 1

Heat the oil in a large sauce pan over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, abut 3-5 minutes per side, before setting aside.

Add the onion and garlic and saute until the onions are tender and the everything is lightly browned, about 3-5 minutes.

Sprinkle in the thyme and flour and cook for a minute.

Add the broth and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added.

Mix the asiago into the sauce and season with salt and pepper to taste.

Add the chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven for 15 minutes OR turn the heat down to medium-low and simmer on the stove top for 15 minutes.


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