Ingredients

• 1 4 1/2-pound chicken
• 1 tablespoon fresh thyme leaves
• 1 1/2 teaspoons freshly ground pepper, divided
• 1 teaspoon salt, divided
• 3 large leeks, white and light green parts only, thinly sliced
• 4 teaspoons extra-virgin olive oil
• 1 large red bell pepper, chopped
• 3 cups sliced cremini mushrooms, (about 8 ounces)
• 2 cups chopped portobello mushroom caps, (about 2 small), gills removed if desired (see Tip)
• 2 cups sliced shiitake mushroom caps, (4 1/2 ounces with stems)
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• 5 cups stale whole-wheat bread cubes, (1-inch; see Tip)
• 1 cup reduced-sodium chicken broth

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Cooking Directions

Step 1

Preheat oven to 375°F.

Step 2

Remove giblets (if included) from chicken and trim any excess skin. Loosen the skin over the breast and thigh meat and rub thyme, 1 teaspoon pepper and 3/4 teaspoon salt under the skin. Tuck wing tips under and tie legs together with kitchen string. Place breast-side down in a 9-by-13-inch baking pan. Roast the chicken for 45 minutes.

Step 3

Meanwhile, place sliced leeks in a colander; rinse and drain well. Heat oil in a large skillet over medium heat. Add leeks and cook, stirring often, until softened, about 2 minutes. Add bell pepper; cook for 1 minute. 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. Stir in rosemary, sage and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Transfer the mixture to a large bowl. Stir in bread and broth.

Step 4

Remove the chicken from the pan. Skim or blot any fat from the pan juices. Add the bread mixture to the roasting pan and spread in an even layer.

Step 5

Place the chicken, breast-side up, on top of the dressing. Return to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, about 45 minutes more. Transfer the chicken to a cutting board; let rest for 10 minutes before removing the string and carving. Serve the chicken with the dressing.