Garlic Parmesan Chicken Bake

My husband and I have just started week 4 of the Plant Paradox.  Overall we've had pretty good success; with my husband being much more successful than I have.  The first few days were extremely hard for me, but we are starting to get into a rhythm.
Thanksgiving was this weekend and we knew it would be hard to follow the plan during this weekend.
So I tried this chicken bake for one of our family visits, and we were able to stay compliant without going hungry.

Ingredients:
10 bone-in, skin-on chicken thighs
1-1/2 tbsp dried basil
1-1/2 tbsp grated Parmesan (or a bit more if you like!)
1-1/2 tsp dried oregano
2 clove garlic, minced
1/4 tsp salt
1/8 tsp black pepper
olive oil

1-1/2 cups brussel sprouts, cut in half (or quarters if large)
1 scallion, thinly sliced
2 cloves garlic, thinly sliced

1 lemon

avocado oil for frying


1. Preheat the oven to 450F.
2. Mix the basil, Parmesan, oregano, garlic, salt and pepper in a small bowl.  Add a few drops of olive oil to combine.
3. Trim excess fat around each chicken thigh.  Then gently lift the skin to create a small pocket.  Rub the herb mixture onto each thigh,

under the skin, being gentle now to rip the skin.  Generously sprinkle both sides of the chicken thighs with salt.
4. Heat a few teaspoons of avocado oil in a large skillet over medium-high heat.  Depending on the size of your skillet, you may have to fry the chicken in batches.  Place the chicken skin-side down for five minutes.  Flip the chicken over and cook for another 5-7 minutes.
5.  Move the chicken to a large baking tray that has been greased, skin side up.  If you are frying in batches, start on the second batch. Otherwise move on the veggies.

Ready to go in the oven

6. When all the chicken has been fried, add all the vegetables to the frying pan and stir to coat in the oil and juices.  Fry for a few minutes until browned and softened.  Add to the pan with the chicken.
7.  Cut the lemon into thirds.  Take the two end pieces and cut into quarters, placing them around the chicken and brussel sprouts.  Take the middle piece and squeeze the juice over the chicken and brussel sprouts.
8.  Bake in the oven, uncovered for 30-40 minutes, until chicken is cooked through.  If it starts to brown too quickly, cover with foil.  When cooked, quickly flip the chicken to get the tops covered in the juices and flip back.  Cover with foil and let sit for 10 minutes before serving

.

The final product