Sheet-Pan Curried Chicken and Root Vegetables

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8 small bone-in chicken thighs and drumsticks (2 1/2 pounds)

Kosher salt and freshly ground pepper

1 tablespoon Madras curry powder

1 teaspoon paprika

3 tablespoons unsalted butter, melted

1 large turnip, peeled and cut into 1-inch chunks

3 large carrots, peeled and cut into 1-inch chunks

1/2 cup buttermilk

1 cup fresh cilantro

1 cup fresh mint

1 serrano chile pepper, roughly chopped (seeded for less heat)

1/4 cup plus 1 teaspoon mango chutney

1 teaspoon fresh lemon juice