Photo by Alex Lau, Food Styling by Sue Li
The scallion-ginger oil served alongside the chicken and rice puts this recipe from Fancy Nancy in Brooklyn over the top. If you aren’t feeling the rice, use another cooked grain (it can even be fridge-cold and left over) and just heat until warm and beginning to crisp. This recipe can also work with any large cut of skin-on, bone-in chicken, including spatchcocked and halves.