Prepare the Chicken:

1. Pat the chicken dry with a paper towel.  Combine the baking powder, salt and pepper and using your hands, spread the mixture all over the top of the chicken skin.  Set the chicken to the side.
2. Adjust the oven rack to the lower-middle position and heat the oven to 375 degrees.

Prepare the Stuffing:

1. Take 5 Smart Buns or any other bread of choice (you need about 6 cups) and cut them into 1/2 inch sections.  Place the chopped bread on a baking sheet and bake in a 375 degree F oven until just beginning to turn a very LIGHT brown (about 5 minutes).  Remove the bread from the oven and set it aside.
2. Melt 2 tbsp of butter in a 12-inch ovenproof skillet over medium heat.  Add onions, celery, 1/2 tsp salt and 1/2 tsp black pepper and cook until softened, about 5 minutes.  Add the sage and thyme and cook until fragrant, about 1 minute.

Assemble the Chicken and Stuffing:

1. Off heat, place chicken, breast side up on top of vegetables.  Arrange bread cubes around the chicken in the bottom of the skillet.
2. Place skillet in the oven and roast until breast registers 155 degrees F. and thighs register 170 degrees. F.  about 50 minutes, rotating skillet halfway.  Turn oven to 500 degrees and roast until the chicken skin is nice and golden brown, about 10-20 minutes or until the chicken breast registers 160-165 and the chicken thigh registers 175 degrees F.
3. Carefully transfer the chicken to a plate and tent loosely with aluminum foil.  Holding skillet handle with a potholder (handle will be VERY hot), stir bread and vegetables to combine, cover and let stand for 10 minutes.
4. Add broth and any accumulated chicken juice from the plate to the skillet and stir to combine.  Warm Stuffing on the stovetop, uncovered over low heat until heated through, about 3 minutes.  Remove from heat, cover and let sit while carving chicken.  Transfer chicken to a carving board, carve and serve with stuffing.