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Roast Chicken with Fennel and Mushroom Dressing

Roast Chicken with Fennel and Mushroom Dressing Recipe

  • 1 3½- to 4-pound chicken(s), spatchcocked, rinsed and patted dry with paper towels
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, softened to room temperature
  • 1½ tablespoons chopped fresh thyme
  • 1 tablespoon balsamic vinegar
  • 10 ounces white button mushrooms, left whole, or large mushrooms, quartered
  • ½ pound good crusty bread (like a baguette or a country bread), cut into 1-inch cubes
  • 1 fennel bulb, trimmed of fronds and cut into ½-inch pieces
  • 8 oil-packed sun-dried tomatoes, cut in half
  • 4 cloves garlic, smashed
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 777kcal (39%)
Total Fat 45g (70%)
Saturated Fat 15g (73%)
Cholesterol 196mg (65%)
Total Carbohydrate 38g
Dietary Fiber 5g
Sugars 2g
Protein 53g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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