Ginger-Scallion Chicken

Ingredients:
¼ cup softened duck fat, ghee, or fat of choice
½ cup thinly sliced scallions (about 3 scallions)
1 tablespoon grated fresh ginger
Kosher Salt
4 bone-in, skin-on chicken breasts (10-12 ounces each)

Directions

1. Preheat the oven to 450°F with the rack in the middle position. 
2. In a small bowl, add the fat, scallions, ginger, and 2 teaspoons of Diamond Crystal brand kosher salt (use half the amount if you are using a fine grain salt or Morton’s kosher salt). Mix well.
3. Using your fingers, carefully separate the skin of each chicken breast away from the meat to form a pocket.
4. Add 1 tablespoon of the “pesto” under the skin of each breast.
5. Carefully press and massage the skin to evenly distribute the ginger-scallion pesto. 
6. Put the chicken skin-side up on a wire rack atop a baking sheet. 
7. Season with salt and pepper.
8. Oven-roast for 30 to 35 minutes or until an instant-read thermometer stuck into the thickest part of the chicken registers 150°F.
9. Rest chicken for 5 minutes. Debone the breasts, slice, and serve.

Source: Nom Nom Paleo