This easy weeknight meal is paleo-friendly! "The whole idea behind paleo is that it's an ancestral approach that prioritizes eating real, whole, nutrient-dense foods instead of hyperprocessed frankenfoods," says Michelle Tam of the blog Nom Nom Paleo.

Rachael Ray Every Day

Gallery

Credit: Photography by Kate Mathis

Recipe Summary

total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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  • 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.

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