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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!
Prep Time10 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner
Cuisine: Chinese
Keyword: chicken breast, gluten-free, keto, low carb, paleo, Primal, weeknight, Whole30
Servings: 4 servings
Calories: 409kcal
Author: Michelle Tam

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.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 409kcal | Carbohydrates: 1g | Protein: 48g | Fat: 22g | Fiber: 1g