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1
Preheat oven to 375F.
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2
Remove giblets (if included) from chicken and trim any excess skin.
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3
Loosen the skin over the breast and thigh meat and rub thyme, 1 teaspoon pepper and 3/4 teaspoon salt under the skin.
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4
Tuck wing tips under and tie legs together with kitchen string.
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5
Place breast-side down in a 9-by-13-inch baking pan.
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6
Roast the chicken for 45 minutes.
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7
Meanwhile, place sliced leeks in a colander; rinse and drain well.
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8
Heat oil in a large skillet over medium heat.
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9
Add leeks and cook, stirring often, until softened, about 2 minutes.
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10
Add bell pepper; cook for 1 minute.
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11
Add cremini, portobello and shiitake mushrooms and cook, stirring often, until the mushrooms release their liquid and it evaporates to a glaze, about 7 minutes.
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12
Stir in rosemary, sage and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt.
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13
Cook, stirring, for 1 minute.
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14
Transfer the mixture to a large bowl.
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15
Stir in bread and broth.
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16
Remove the chicken from the pan.
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17
Skim or blot any fat from the pan juices.
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18
Add the bread mixture to the roasting pan and spread in an even layer.
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19
Place the chicken, breast-side up, on top of the dressing.
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20
Return to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165F, about 45 minutes more.
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21
Transfer the chicken to a cutting board; let rest for 10 minutes before removing the string and carving.
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22
Serve the chicken with the dressing.
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23
TIPS & NOTES:.
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24
Tips: The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.
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25
If you don't have stale bread on hand, toast bread cubes at 250F until crisped and dry, about 20 minutes.
