Recipe by Michelle Tam of Nom Nom Paleo
Start to Finish: 40 minutes
1/2 cup thinly sliced scallions, plus more for garnish
5 tbsp. duck fat, ghee, or butter—4 tbsp. softened and 1 tbsp. melted
1 tbsp. grated peeled fresh ginger Kosher salt
4 bone-in, skin-on chicken breasts (10 to 12 oz. each)
1. Preheat the oven to 450°. In a small bowl, mix 1/2 cup scallions, the softened duck fat, ginger, and 2 tsp. kosher salt. (I use Diamond Crystal brand. If you use Morton’s, use 1 tsp.) Loosen the skin along 1 long side of each chicken breast. Tuck the scallion mixture under the skin; press down on the skin to spread the mixture evenly.
2. Arrange the chicken on a wire rack set in a foil-lined baking sheet. Brush with the melted duck fat; season with salt.
3. Roast until an instant-read thermometer inserted into the thickest part of each piece registers 160°, 30 to 35 minutes. Let rest for 5 minutes. Cut the meat off the bone and thinly slice. Garnish with more scallions.