Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4
This dish is so versatile you can make dress this whatever you prefer. I like mine with potatoes and carrots, and sometimes with bacon, too. A rustic one-pot meal with tender, juicy chicken, whole cloves of garlic, with your favourite add-in smothered in a mouthwatering Asiago gravy.
Ingredients
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1 tbsp oil
4 (6 oz) bone-in, skin-on chicken thighs
salt and pepper to taste
1 onion, diced
20 cloves garlic, peeled
2 tsp fresh thyme, chopped (or 1 tsp dry thyme)
2 tbsp flour
1 c. chicken broth
1/2 c. Asiago cheese (or Parmesan), grated
salt and pepper to taste
How to make Rustic Roasted Garlic Chicken with Asiago Gravy
Step 1: In a large skillet, heat oil over medium-high heat.
Step 2: Season the chicken with salt and pepper.
Step 3: Once the oil is hot, add the chicken and cook for about 3 to 5 minutes on each side until brown. Remove the cooked chicken from the skillet and set aside.
Step 4: In the same skillet, saute the onion and garlic for about 3 to 5 minutes until the onions are tender.
Step 5: Stir in the thyme and flour. Continue to cook for a minute more.
Step 6: Pour the broth into the pan. Using a spoon, scrape the brown bits from the bottom of the pan.
Step 7: Into the sauce, stir in the Asiago. To taste, season with salt and pepper.
Step 8: Add the chicken back to the skillet and cover with a lid of foil. Place inside a 400 degrees F or 200 degrees C preheated oven. Roast the chicken for about 15 minutes. Alternately, you can simmer on the stovetop over medium-low heat for about 15 minutes.
To make this in a Slow Cooker:
Do steps 1 to 7 (optional but recommended). Then, add everything to a slow cooker. Set on low and cook for 4 to 10 hours or 2 to 4 hours on high. Or if you don’t want to do the earlier steps, you need to whisk the flour into the broth before mixing in the slow cooker.
Notes:
There are varieties you can make to prepare this dish: Cook 4 strips of bacon. Once cooked, remove from the pan and set aside. Saute the onion in the bacon grease. After roasting, add the crumbled bacon to the sauce.
You can easily make this a one-pan meal by simply adding 8 ounces of pasta and 2 1/4 cups broth or water to the sauce in step 7. Or a cup of rice plus 2 cups of broth or water. Cover and simmer for about 12 minutes or if using rice, 20 minutes until cooked (this is the same if you plan to roast instead of cooking on the stovetop. Adjust the cooking time accordingly: for pasta it should be 15 minutes or rice for 25 minutes).
Into the sauce, you can add a tbsp miso pasta if available.
Or a splash of lemon juice.
Half cup cream.
And half-pound sliced mushrooms with the onions.
If adding diced potatoes and carrots, add them in before the chicken and roast for about 20 to 30 minutes until the veggies are tender.
Nutrition Facts:
Calories 524 | Fat 33.6g (Saturated 12.3g, Trans 0) | Cholesterol 116mg | Sodium 464mg | Carbs 20.9g (Fiber 3.5g, Sugars 6.9g) | Protein 32.2g

Ingredients
- 1 tbsp oil
- 4 (6 oz) bone-in, skin-on chicken thighs
- salt and pepper to taste
- 1 onion, diced
- 20 cloves garlic, peeled
- 2 tsp fresh thyme, chopped (or 1 tsp dry thyme)
- 2 tbsp flour
- 1 c. chicken broth
- 1/2 c. Asiago cheese (or Parmesan), grated
- salt and pepper to taste
Instructions
Step 1: In a large skillet, heat oil over medium-high heat.
Step 2: Season the chicken with salt and pepper.
Step 3: Once the oil is hot, add the chicken and cook for about 3 to 5 minutes on each side until brown. Remove the cooked chicken from the skillet and set aside.
Step 4: In the same skillet, saute the onion and garlic for about 3 to 5 minutes until the onions are tender.
Step 5: Stir in the thyme and flour. Continue to cook for a minute more.
Step 6: Pour the broth into the pan. Using a spoon, scrape the brown bits from the bottom of the pan.
Step 7: Into the sauce, stir in the Asiago. To taste, season with salt and pepper.
Step 8: Add the chicken back to the skillet and cover with a lid of foil. Place inside a 400 degrees F or 200 degrees C preheated oven. Roast the chicken for about 15 minutes. Alternately, you can simmer on the stovetop over medium-low heat for about 15 minutes.
To make this in a Slow Cooker:
Do steps 1 to 7 (optional but recommended). Then, add everything to a slow cooker. Set on low and cook for 4 to 10 hours or 2 to 4 hours on high. Or if you don’t want to do the earlier steps, you need to whisk the flour into the broth before mixing in the slow cooker.
Notes
There are varieties you can make to prepare this dish: Cook 4 strips of bacon. Once cooked, remove from the pan and set aside. Saute the onion in the bacon grease. After roasting, add the crumbled bacon to the sauce. You can easily make this a one-pan meal by simply adding 8 ounces of pasta and 2 1/4 cups broth or water to the sauce in step 7. Or a cup of rice plus 2 cups of broth or water. Cover and simmer for about 12 minutes or if using rice, 20 minutes until cooked (this is the same if you plan to roast instead of cooking on the stovetop. Adjust the cooking time accordingly: for pasta it should be 15 minutes or rice for 25 minutes). Into the sauce, you can add a tbsp miso pasta if available. Or a splash of lemon juice. Half cup cream. And half-pound sliced mushrooms with the onions. If adding diced potatoes and carrots, add them in before the chicken and roast for about 20 to 30 minutes until the veggies are tender.