For the Spatchcock, Donair chicken:

Recipe:

4 ppl

Ingredients:

• 1 whole chicken 
• 2 tbsp rub that rub that RUBS Halifax Donair blend
• 1/4 cup butter softened

Directions:

• Clean the chicken with cold water and pat dry, plus remove any of the insides (liver, neck etc)
• Cut the back bone of the chicken and spread the bird flat.
• Mix 1 tbsp rub that RUBS Halifax Donair blend with 1/4 cup of butter and rub under the skin. 
• Rub 1 tbsp of the halifax donair blend over the skin.
• Heat the grill to 400 f
• Place the chicken bone down for 30 minutes with the grill cover down.
• Reduce the heat to 375 f and continue to cook for 15 minutes or until the skin has crisped and the chicken is fully cooked (160 f)
• Remove from the grill and tent for 5 to 10 minutes before serving

For the Halifax Donair Roasted Potato Wedges.

Ingredients:

• 1 medium mixing bowl cold water
• 1 tbsp kosher salt
• 5 to 6 small potatoes (2 lbs) peeled and cut into wedges
• 2 tbsp olive oil
• 2 tbsp rub that RUBS Halifax Donair Blend
• 1 tbsp lemon juice
• extra olive oil for drizzling 
• Parchment paper

Garnish:

• 1 Roma tomato diced
• 1/2 small red onion diced
• 1/2 cup of Greek yogurt

Directions:

• Preheat the oven to 375 f.
• Line a oven safe baking sheet with parchment paper
• Peel and cut the potato's into wedges and place in the bowl of cold water with kosher salt for 10 minutes.
• Drain the water and toss the potato's with olive oil, rub that RUBS Halifax Donair blend and lemon juice.
• Place the potato's on the parchment paper lined cooking sheet.
• Drizzle with olive oil
• Bake for 30 minutes then turn over and bake for 30 minutes or golden on both sides.
• Remove from heat and garnish with diced red onion and diced tomato, with a side of Greek yogurt