Steps for Preparation

1. Preheat oven to 350°F. Set giblets, liver, heart, gizzard, and neck aside. Rub the chicken with olive oil and garlic, and then put the spent garlic cloves in the chicken cavity.
2. In a small dish, mix together the salt, pepper, rosemary, and thyme. Rub half of the mixture on the outside of the chicken.
3. Put the chicken in a roasting dish large enough to hold it and the vegetables. Surround the chicken with the turnips and carrots. Add the reserved liver, heart, gizzard, and neck, if using. Sprinkle the vegetables and giblets with the remaining herb mixture.
4. Roast the chicken and vegetables in the preheated oven, turning the vegetables from time to time to coat them with the pan juices. The chicken is done when the button-head on the Pop-Up^® Timer pops up, about 1 1/4 to 1 1/2 hours.
5. About 10 minutes before chicken is done, prepare the mushroom. Leave the mushrooms whole if possible, so they will not be lost among the larger carrots and turnips. If they are very large, halve them. In a sauté pan large enough to hold all the mushrooms, melt the butter over medium heat. When it foams, add the mushrooms and sauté, turning often, until just tender, 2 or 3 minutes.
6. Add the hot mushrooms and their pan juices to the roast chicken and vegetables and serve immediately.