First Spatchcock Chicken--Veggie Question

yes, if you are gonna do veggies in the drip pan, then you definitely want to use the plate setter, other wise that drip pan will be the heat barrier and it will be way to hot, thereby burning the dripping and your veggies!! ...if you cut up the veggies in large chunks, they will take about the same time as the bird to roast....i'd rub the bird with some extra butter or oil .. .maybe drizzle a little olive oil over the veggies to start as well (along with some seasoning - s/p and/or the same rub you are using on your bird) .. ..that along with the natural drippings should provide enough 'liquid' to make the veggies "just right"....

also, don't set that drip pan directly on your plate setter or the heat will come straight through....make sure there is some space between the plate setter and your drip pan...use your 'green feet' or balls of aluminum foil or a second rack or something to make sure there is an air gap between the plate setter and the drip pan ....