One 3½-to-4-pound chicken
2 lemons, cut into ½-inch slices
2 sage sprigs
2 rosemary sprigs
½ cup olive oil, divided
Kosher salt, to taste
1 tablespoon dried porcini powder
1 teaspoon cayenne pepper
3 cups (7 ounces) shiitake mushrooms, halved
2 cups (4 ounces) royal trumpet mushrooms, quartered
2½ cups (3½ ounces) maitake mushrooms, torn
1 cup (2 ounces) hedgehog mushrooms, halved
1 teaspoon lemon zest
4 garlic cloves, smashed
1 Fresno chile, thinly sliced into rings
2 cups (3 ounces) lacinato kale, roughly chopped
1. Preheat the oven to 475° and line a baking sheet with tinfoil. On a cutting board, place the chicken breast-side down so that the backbone is facing up. Using a pair of kitchen shears, cut down along one side of the backbone through the ribs. Do the same thing to the other side of the backbone until the entire backbone is completely removed. Flip the chicken so that the skin side is facing up. Take the wing tips and tuck them under the wings. Using the palm of your hand, press firmly on the breasts to break the breastbone and flatten the chicken.
2. In the center of the prepared baking sheet, layer the lemon slices to make a platform to hold the chicken. Top the lemon with the sage and rosemary, followed by the chicken. Rub the chicken with 2 tablespoons of the olive oil and season with salt. Sprinkle the porcini powder and cayenne over the chicken and rub into the skin.
3. In a large bowl toss all the mushrooms with 4 tablespoons of the olive oil, the lemon zest, garlic and Fresno chile. Season with salt. Lay the mushroom mixture around the spatchcocked chicken and transfer the tray to the oven.
4. Cook until the chicken is golden brown and has reached an internal temperature of 165°, 25 to 30 minutes. Five minutes before the chicken is done cooking, toss the kale with the remaining 2 tablespoons of olive oil and season with salt. Scatter the kale over the mushrooms and continue to cook. Let the chicken rest for 5 minutes, then carve and serve.