Upside Down Roasted Chicken and Vegetables

Ingredients

• 2 tablespoons sugar
• Kosher salt
• 1 chicken, 3 to 4 pounds
• 3 tablespoons Dijon mustard
• 2 teaspoons finely chopped fresh rosemary
• 3 tablespoons unsalted butter, room temperature
• Freshly ground black pepper
• Melted butter for brushing
• 3 carrots, peeled and cut into 1-inch lengths
• ½ pound small potatoes, halved
• ½ pound kohlrabi, peeled and cut into 1-inch pieces
• ½ pound turnip, peeled and cut into 1-inch pieces