Pan-Roasted Chicken with Cabbage and Apples

The pan juices from this roasted chicken are packed with flavor; we recommend sopping them up with a piece of crusty bread.

Pan-Roasted Chicken with Cabbage and Apples
Yields: 4 servings
  • 8 bone-in skin-on chicken thighs
  • 2½ teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper, divided
  • 2 tablespoons olive oil
  • ½ small head green cabbage, cut into wedges
  • 2 small Pink Lady apples, cored and cut into eighths
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon unsalted butter, melted
  • Garnish: chopped fresh thyme
  1. Preheat oven to 400°.
  2. Heat a 12-inch cast-iron skillet over medium-high heat. Sprinkle chicken with 1½ teaspoons salt and 1 teaspoon pepper. Place chicken, skin side down, in skillet; cook until golden brown, 3 to 4 minutes. Turn, and cook 3 to 4 minutes more. Remove chicken from skillet.
  3. Add oil to skillet, and heat over medium heat until hot. Add cabbage and apples; cook, turning once, until golden brown, about 4 minutes. Return chicken to skillet, skin side up. Sprinkle with thyme. Drizzle with vinegar and melted butter.
  4. Bake for 20 minutes. Sprinkle with remaining 1 teaspoon salt and remaining ½ teaspoon pepper. Let stand for 10 minutes before serving. Garnish with thyme, if desired.