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1
Sprinkle 2 1/2 teaspoons salt and 1/2 teaspoon black pepper all over each chicken, including the cavity.
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2
Place a rack in a pan, put the chicken on top, and let sit for up to 24 hours, uncovered, in the refrigerator.
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3
(If youve brined the chicken, skip this step.
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4
Just sprinkle the bird with 1/2 teaspoon salt and 1/2 teaspoon black pepper and proceed with the rest of the recipe.)
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5
Preheat the oven to 425F.
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6
Set an oven rack to the middle position.
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7
In a small bowl, mix the butter with half the thyme and all of the vinegar.
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8
Using a brush, spread the butter between the skin and the breast meat, taking care not to rip the skin, then brush the remaining butter allover the bird, including the cavity.
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9
In a large bowl, toss the mushrooms, bread, fennel, sun-dried tomatoes, and garlic with the remaining thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
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10
Scatter this mixture over the bottom of the roasting pan.
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11
Set the chicken on top, skin side up.
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12
Roast the chicken until its nicely browned all over and an instant-read thermometer inserted into the thickest part of the thigh registers 165 to 170F, about 40 minutes.
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13
Transfer the chicken to a cutting board and let rest for 10 minutes.
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14
Meanwhile, return the pan to the oven for 10 minutes to brown and crisp the top of the dressing.
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15
Carve the chicken, drizzle with any juices accumulated on the cutting board, and serve with the dressing.
