Chile-Rubbed Spatchcocked Chicken with Avocado Ranch Dressing<\/p>\n
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1 T. plus 1\/2 tsp. kosher salt, plus more as needed<\/p>\n
1 T. grated lime zest<\/p>\n
1 tsp. freshly ground black pepper<\/p>\n
1\/2 tsp. good chile powder, such as chipotle or New Mexico<\/p>\n
1 spatchcocked chicken (4 1\/2 to 5 pounds), patted dry with paper towels<\/p>\n
1 avocado, pitted, peeled, and cubed<\/p>\n
1 C. mixed soft herb leaves, such as tarragon, parsley, mint, and basil<\/p>\n
1\/4 C. buttermilk<\/p>\n
3 T. extra-virgin olive oil<\/p>\n
1 tsp. fresh lime juice<\/p>\n
1 garlic clove, grated on a Microplane or minced<\/p>\n
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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\u00c2\u00b0F. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n