Best Roasted Garlic Asiago Chicken Potatoes Recipes

CREAMY BAKED ASIAGO CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

RUSTIC ROASTED GARLIC CHICKEN WITH ASIAGO GRAVY RECIPE - (4.2/5)

Steps:

• 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.

GARLIC CHICKEN AND POTATOES

Steps:

• Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
• Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

GARLIC ASIAGO MASHED POTATOES

Steps:

• Cook potatoes in boiling water for 12-15 minutes or until fork-tender; drain.
• Mash potatoes using a potato masher or ricer.
• Add the warmed milk, sour cream, butter, salt, white pepper, and garlic, mixing well.
• Sprinkle in the shredded cheese and scallions, stirring until cheese starts to melt and incorporate.
• Serve hot.

ROASTED GARLIC CHICKEN CASSEROLE

Steps:

• Heat oven to 450°F. In 2-quart casserole, stir Sauce Mix, boiling water, milk and butter with whisk. Stir in Potatoes and remaining ingredients.
• Bake uncovered about 35 minutes or until potatoes are tender. Stir; let stand 5 minutes before serving (sauce will thicken as it stands).

CHICKEN WITH ROASTED GARLIC POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut off and discard 1/2 inch from the top of each garlic head.
• Combine butter, Italian dressing mix, thyme, and paprika in a large bowl.
• Place chicken in a large roasting pan. Spread 1/2 of the butter mixture over the chicken skin.
• Add potatoes to the bowl with the remaining butter mixture; toss until coated. Place potatoes in the pan around chicken, then add garlic heads, with cut-sides up.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from the oven, and let rest 10 minutes.
• While the chicken is resting, remove garlic from the pan. Allow it to cool slightly, then slip garlic cloves from the skins. Place 1/2 of the garlic in a bowl; stir in potatoes and transfer to a platter.
• Carve chicken and transfer to the platter.
• Skim and discard fat from pan drippings; transfer drippings to a bowl. Mash remaining garlic into the drippings. Serve with chicken and potatoes.

ROASTED ASIAGO CHEESE POTATOES

Steps:

• Cut each potato into 1-inch cubes and place in a pot filled about 3/4-full with water.
• Bring to boil.
• Add salt to taste and boil potatoes for 5 minutes only.
• Drain well and pat dry.
• In a large bowl, stir together olive oil, salt garlic and pepper.
• Add potatoes and toss to coat.
• Spread the potatoes in an oiled roasting pan.
• Roast at 450 degrees for about 30-45 minutes, turning the potatoes every 5-10 minutes to insure even roasting.
• Cook potatoes until they are tender and brown.
• Transfer to a serving dish, add the asiago cheese, parsley, and toss to coat evenly.
• note- I don't peel my potatoes, but you are welcome to for this recipe if you like.

GARLIC ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
• Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.