Roast Chicken, Sweet Potato, Pea and Avocado Salsa | Birds Eye

Ingredients

• 3 Sweet Potatoes, scrubbed but not peeled
• 2 Red Onions, cut into wedges
• 6 Sprigs Thyme
• 4 TBSP Olive Oil
• Sea Salt Flakes & Freshly Ground Black Pepper
• 1 x 1.5kg Fresh Chicken
• 1 TBSP Smoked Paprika
• 4 Garlic Cloves, crushed
• 2 Red Peppers, sliced
• FOR THE SALSA:
• A handful of Chives, snipped
• 1 Ripe Avocado, diced
• 200 g Garden Peas 375g Birds Eye Peas
• 1-2 Green Chillies, (depending on taste) deseeded and diced
• Juice of 1 Lime
• 150g (half a tub) Crème Fraiche