Easy Sheet Pan Chicken, Japanese Sweet Potatoes & Asparagus

Preheat your oven to 400F. Drizzle the Japanese sweet potatoes and a whole onion (cut in half) with avocado oil and season with salt. In a separate bowl, coat 1 pound of chicken thighs in 2 tablespoons of avocado oil, 1/2 cup coconut aminos, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon thyme, and 1/2 teaspoon garlic powder. Place parchment paper on a baking tray. Add the coated chicken thighs and seasoned potatoes to the tray. Bake for 20 minutes. After 20 minutes, flip the potatoes and chicken. Increase the oven heat to 450F and cook for another 15 minutes. Remove the tray, add in the asparagus (coated in avocado oil and seasoned with garlic salt), and continue baking everything for an additional 10 minutes. Enjoy your meal!