Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4
Enjoy this rustic one-pot Roasted Garlic Chicken with a super appetizing Asiago gravy with family and friends. Unfussy, easy, quick, and a must! Complete your meal and serve this with pasta, rice, mashed potatoes with veggies, or a salad on the side.
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
How to make Rustic Roasted Garlic Chicken with Asiago Gravy
Step 1: In a large skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken that’s been seasoned with salt and pepper. Cook for about 3 to 5 minutes until brown. Remove from the skillet and set aside.
Step 2: Saute the onion and garlic in the same pan for about 3 to 5 minutes or until the onion is tender and both are a bit browned.
Step 3: Add in the thyme and flour. Cook further for one minute.
Step 4: Pour in the broth. Deglaze the pan, scraping the brown bits off the bottom of the pan using a spoon.
Step 5: Add the Asiago into the sauce and stir to incorporate. To taste, season with salt and pepper.
Step 6: Place the chicken back to the skillet and cover with a lid or foil. Put inside a 400 degrees F or 200 degrees C preheated oven. Bake for about 15 minutes. Alternately, simmer for about 15 minutes over medium-low heat on the stovetop.
Slow Cooker:
Do steps 1-5 and transfer everything to the slow cooker. Set on low for 4 to 10 hours. Or 2 to 4 hours on high. In case you skit the earlier steps, make sure to stir the flour into the broth, then place everything in the slow cooker.
Alternative: Cook 4 bacon strips, remove from the pan. Saute the onion in the bacon grease. Into the sauce after roasting, add the crumbled bacon to the sauce.
One-Pan:
Option 1: To make this a one-pan meal, in step 5, add to the sauce around 8 ounces pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water). Cover and simmer for about 12 minutes until cooked through. For rice, it’s 20 minutes.
Option 2: To the sauce, add 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) in step 5. Cover and roast for about 15 minutes. Or for rice, 25 minutes.
Tips:
If you have white miso paste in hand, add a tbsp of this to the sauce.
Feel free to add lemon juice to the sauce.
Or half a cup cream.
Along with the onions, add half pound sliced mushrooms.
To make this a one-pot meal, before adding the chicken back, add the diced potatoes and carrots to the pan. Place the chicken on top 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. Once the oil is hot, add the chicken that’s been seasoned with salt and pepper. Cook for about 3 to 5 minutes until brown. Remove from the skillet and set aside.
Step 2: Saute the onion and garlic in the same pan for about 3 to 5 minutes or until the onion is tender and both are a bit browned.
Step 3: Add in the thyme and flour. Cook further for one minute.
Step 4: Pour in the broth. Deglaze the pan, scraping the brown bits off the bottom of the pan using a spoon.
Step 5: Add the Asiago into the sauce and stir to incorporate. To taste, season with salt and pepper.
Step 6: Place the chicken back to the skillet and cover with a lid or foil. Put inside a 400 degrees F or 200 degrees C preheated oven. Bake for about 15 minutes. Alternately, simmer for about 15 minutes over medium-low heat on the stovetop.
Slow Cooker:
Do steps 1-5 and transfer everything to the slow cooker. Set on low for 4 to 10 hours. Or 2 to 4 hours on high. In case you skit the earlier steps, make sure to stir the flour into the broth, then place everything in the slow cooker.
Alternative: Cook 4 bacon strips, remove from the pan. Saute the onion in the bacon grease. Into the sauce after roasting, add the crumbled bacon to the sauce.
One-Pan:
Option 1: To make this a one-pan meal, in step 5, add to the sauce around 8 ounces pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water). Cover and simmer for about 12 minutes until cooked through. For rice, it’s 20 minutes.
Option 2: To the sauce, add 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) in step 5. Cover and roast for about 15 minutes. Or for rice, 25 minutes.
Tips:
If you have white miso paste in hand, add a tbsp of this to the sauce.
Feel free to add lemon juice to the sauce.
Or half a cup cream.
Along with the onions, add half pound sliced mushrooms.
To make this a one-pot meal, before adding the chicken back, add the diced potatoes and carrots to the pan. Place the chicken on top and roast for about 20 to 30 minutes until the veggies are tender.
