Chile-Rubbed Spatchcock Chicken with Avocado Ranch Dressing

This recipe calls for a simple spice rub, a brief marinating time and then roasting a spatchcocked chicken. I'm no fan of dark meat so I used a pair of split chicken breasts. Otherwise I followed the instructions. I went with about a half hour marination time and roasted my chicken at about 425 convection for about thirty minutes. I made the dressing as written. The chicken was great--the rub was a subtle presence. The dressing is superb--a whole new meaning to ranch dressing--and so simple. I think next time I might add some potatoes and onions (dusted with some of the rub) to the tray with the chicken. The dressing would be delicious with grilled shrimp, roasted veg...definitely a keeper.