Roast Chicken with Sweet Potato and Orange with a Pea and Avocado Salsa

Name: Roast Chicken with Sweet Potato and Orange with a Pea and Avocado Salsa
Prep time: 15 min
Cook time: 100 min
Yield: 4
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

Write a review

Preparation Time

15'

Cooking Time

100'

Nr of servings

Difficulty Level

Everyone loves a roast dinner, but sometimes we want something that’s a little less time consuming. This roast chicken with sweet potato and orange recipe is perfect for when you still want to make an effort on a Sunday, but are looking for something quicker to make. Serve with a delicious pea and avocado salsa for a unique side dip, this dish is great all year round, but ideal for a warm summer day

Preparation Time

15'

Cooking Time

100'

Nr of servings

Difficulty Level

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

Birds Eye Peas

1-2 Green Chillies, (depending on taste) deseeded and diced

Juice of 1 Lime

150g (half a tub) Crème Fraiche

Our method

Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6
Cut the sweet potatoes into even-sized wedges and put them in a bowl along with the red onion and 4 of the sprigs of thyme. Add 2 tbsp of olive oil and mix well so that everything is evenly coated. Season with sea salt and black pepper.
Meanwhile, place the chicken in a roasting tin and stuff the cavity with the orange skins, the garlic and the remaining 2 sprigs of thyme. Rub the chicken with olive oil and the smoked paprika. Pour over the orange juice and zest, season with salt and pepper and roast in the oven for 30 minutes.

Add the sweet potato and onion mixture to the roasting tin, tossing well in the juices of the chicken and return to the oven for a further 30 minutes. Next, add the red pepper to the roasting tin, basting well and return to the oven for the final 20 minutes. Remove from the oven and allow to rest for 15- 20 minutes, then serve with the salsa.
To make the salsa, cook the peas according to pack cooking instructions and mix together with the chives, the diced avocado, chillies, lime juice and crème fraiche. Season to taste. Refrigerate until ready to serve with the chicken.