Nom Nom Paleo's Ginger-Scallion Chicken

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. 

Arrange the chicken on a wire rack set in a foil-lined baking sheet. Brush with the melted duck fat; season with salt. 

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.