Spring chicken roast

Never-fail recipe for cooking chicken breasts with the bone still on. It's cheaper than buying boneless, in my opinion tastier, and just as quick and easy! And if you prefer, You can leave the skin on the breasts, as you wish, but I think it’s important that the bone be left in. This is just my preference (I think it boosts flavour) but bear in mind that this is a pretty easy-going recipe, and you could use thigh fillets if that’s easier.
Try this recipe ... it's delicious--subtly flavoured and nourishing with lots of fresh herbs...along with this chicken roast ,keeping with the spring theme,you can serve some stir fried half a dozen diced new potatoes with the peas,coloured bell pepper and cauliflower.

Ingredients for the chicken roast:

1. 3-Chikcen breast halves 
2. Butter for Roasting

Ingredients For the herb paste:

1. 1 bunch spring onion ( 3-4) (only the green part), chopped
2. 3 springs of mint  leaves, chopped
3. 1/4 cup Coriander leaves/cilantro ,chopped
4. 10 cloves garlic, peels and crushed
5. 10 cashew nuts
6. 150 ml extra virgin olive oil or any vegetable oil
7.  Salt to Taste
8. 2tsp Lemon juice
9. 5 Green chillies (optional)
10. 1tsp pepper powder

Method:

1. Heat a frying pan over medium heat and toast cashew nuts lightly for 2 minutes.
2. Place all the ingredients in a food processor and blend to a purée (don’t over blend).
3. Either use immediately or store in a jar in the fridge.
4. Wash and pat the chicken dry..
5. Smear the paste all over the meat.
6. Rub it nicely and refrigerate overnight.
7. Heat the cast-iron or heavy nonstick skillet over high heat until hot but not smoking.add the butter and when the butter is foaming, Place the chicken breasts in skillet and cook  for 2 minutes.
8.  Reduce heat to medium-high; continue cooking, occasionally rearranging chicken breasts and flip the pieces so to evenly roast on both the sides, roast until fat renders and golden brown, about 12 minutes.
9. Serve hot with stir fried veggies.

Tip-- Use apple cider vinegar to deglaze the pan you used on the stove to make sauce! just pour in cider vinegar till the bottom is covered, cook on medium until you can drag a spoon through it and see the bottom for a couple seconds. add salt and pepper to taste.

FREEZE NOTE:
Cook and cool the chicken as above, then freeze in airtight container for up to 3 months. Defrost overnight in fridge and reheat as above.