1. Preheat oven to 350 degrees.
2. In a small bowl, mix together 1 tablespoon coconut oil, coconut aminos, and maple syrup.
3. Place sweet potatoes in another bowl, toss oil mixture over, and stir. Set aside.
4. Place chicken thighs and 1 tablespoon coconut oil in a medium-to-large cast iron skillet pan. Over medium heat, sear chicken thighs for about 3 minutes each side, until the skin becomes golden.
5. Add in the potatoes, and allow the entire mixture to simmer for about 4 minutes.
6. Then, place rosemary sprigs on top, transfer cast iron pan to the oven. Bake for 20 minutes.
7. At 20 minutes, add in the snow peas, and bake for another 20 minutes, or until chicken is completely cooked through.
8. Serve immediately.
