Ginger-Scallion Chicken
My Ginger-Scallion Chicken recipe is a simple, Whole30-friendly roasted chicken breast recipe that will knock your socks off! This recipe is a revamped weeknight version of my Cantonese grandma's famous poached whole chicken with ginger-scallion dipping sauce!
Servings: 4 servings
Ingredients
- ¼ cup softened duck fat ghee, avocado oil, or fat of choice
- ½ cup thinly sliced scallions about 3 scallions
- 1 tablespoon grated fresh ginger use a microplane for best results!
- Diamond Crystal kosher salt
- 4 chicken breasts bone-in, skin-on (10-12 ounces each)
- 1 tablespoon melted duck fat ghee, or fat of choice
Instructions
- Preheat the oven to 450°F with the rack in the middle position. 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.
- Using your fingers, carefully separate the skin of each chicken breast away from the meat to form a pocket. Add 1 tablespoon of the “pesto” under the skin of each breast.
- Carefully press and massage the skin to evenly distribute the pesto. At this point you can proceed with cooking the chicken, or refrigerate it for up to a day and roast it later.
- Put the chicken skin-side up on a wire rack atop a foil-lined baking sheet. You can leave it unlined if you don’t mind using extra elbow grease when you clean up later.
- Brush the melted fat on the chicken breasts, and season with more salt.
- Oven-roast for 30 to 35 minutes or until an instant-read thermometer inserted into the thickest part of the chicken registers 150°F.
- Rest the chicken for 5 to 10 minutes. Then, debone the breasts, slice, and serve!
Notes
- This tastes great with chicken thighs, too!
- You can marinate about 1 day in advance. If you go any longer, the raw ginger can make the texture of the chicken kinda mushy.
Nutrition
Calories: 409kcal | Carbohydrates: 1g | Protein: 48g | Fat: 22g | Fiber: 1g