Spatchcock, Donair Butter Infused Chicken with Donair Roasted Potato Wedges

Spatchcock, Donair Butter Infused Chicken with Donair Roasted Potato Wedges

Lori Ahrens

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

 

 

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