The cabbage is perfectly tender, and the char adds a nice color to the dish.

To keep the wedges from falling apart, leave the core intact.

OurOne-Pan Chicken & Cabbage with Riceis easy and delicious.

a recipe photo of the One-Pan Chicken & Cabbage with Rice

Photo:Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek

Sprinkle 4 chicken thighs with the remaining 1/4 teaspoon each salt and pepper.

Heat the remaining 1 tablespoon oil in a large oven-safe skillet over medium-high heat.

Transfer the chicken to a plate.

the ingredients to make the One-Pan Chicken & Cabbage with Rice

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek

Do not wipe the pan clean.

Transfer to a separate plate.

Do not wipe the pan clean.

step 1 in making the One-Pan Chicken & Cabbage with Rice

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek

Stir in the broth mixture until evenly combined.

Nestle the cabbage wedges and the chicken, skin-sides up, in a single layer in the rice mixture.

Bring to a boil over medium-high heat.

step 2 in making the One-Pan Chicken & Cabbage with Rice

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek

Remove from heat and cover with a tight-fitting lid.

Remove the lid; bake until the chicken skins crisp up slightly, about 6 minutes.

Remove from oven; top evenly with 1/4 cup feta.

step 3 in making the One-Pan Chicken & Cabbage with Rice

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek

Garnish with oregano and serve with lemon wedges, if desired.

Whencutting cabbage into wedges, cut the cabbage in half lengthwise through the stem end.

Then cut each cabbage half into 3 wedges.

step 4 in making the One-Pan Chicken & Cabbage with Rice

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek

It’s best to use an instant-read thermometer to check for internal doneness.

Insert the thermometer into the thickest portion of the chicken thighs without touching bone.

When it registers at least 165F, it’s done.

step 5 in making the One-Pan Chicken & Cabbage with Rice

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek

This is a complete one-pan meal.

You could serve a salad and some fresh rolls alongside it.

Place the cooled leftovers in an airtight container and store them in the refrigerator for up to 3 days.

step 6 in making the One-Pan Chicken & Cabbage with Rice

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek