Roast Chicken, Sweet Potato, Pea and Avocado Salsa
Everyone loves a roast dinner on Sunday, but sometimes we want a slightly lighter option. Try this roast chicken and sweet potato recipe from Birds Eye.
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Cooking tools:
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Spoon
- Measuring spoon
- Serving bowl
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
- 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
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