Chile-Rubbed Spatchcocked Chicken with Avocado Ranch Dressing

 

1 T. plus 1/2 tsp. kosher salt, plus more as needed

1 T. grated lime zest

1 tsp. freshly ground black pepper

1/2 tsp. good chile powder, such as chipotle or New Mexico

1 spatchcocked chicken (4 1/2 to 5 pounds), patted dry with paper towels

1 avocado, pitted, peeled, and cubed

1 C. mixed soft herb leaves, such as tarragon, parsley, mint, and basil

1/4 C. buttermilk

3 T. extra-virgin olive oil

1 tsp. fresh lime juice

1 garlic clove, grated on a Microplane or minced

 

In a small bowl, stir together 1 T. of the salt, the lime zest, pepper, and chile powder if using. Rub this mixture generously over the chicken. Transfer the chicken, skin side up, to a rimmed baking sheet. Let it stand at room temperature for 30 minutes, or refrigerate, uncovered, for up to 24 hours. Heat the oven to 45O°F. Roast the chicken until it is just cooked through (the meat is no longer pink and the juices run clear), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes. While the chicken is resting, prepare the dressing: In a blender, combine the avocado, herbs, buttermilk, olive oil, lime juice, garlic, and remaining 1/2 tsp. salt. Puree until smooth. Taste, and add more salt, pepper, and/or lime juice as needed. Serve the chicken with the dressing alongside.