One-Pan Chicken Thighs With Cabbage and Apples

Adjust oven rack to middle position and preheat oven to 450°F (230°C). To a 12-inch oven-safe skillet, add 1 tablespoon oil. Season chicken evenly with 2 teaspoons kosher salt and arrange skin side down in a single layer in skillet. Cook over medium heat, undisturbed, until skin is deeply browned and fat has rendered, 12 to 18 minutes. Transfer chicken to a large plate, skin side up. Pour skillet drippings into a small heatproof bowl, then return 2 tablespoons drippings to skillet; reserve remaining drippings.

Add onion to reserved fat in skillet and cook over medium heat, stirring often and scraping up any browned bits from bottom of skillet, until softened and translucent, 4 to 6 minutes. Add apple, garlic, thyme, caraway seeds, and 1 teaspoon pepper and cook, stirring constantly, until apple is slightly softened, 2 to 4 minutes. Add cabbage and 3/4 teaspoon kosher salt and cook, stirring occasionally, until cabbage begins to soften, 4 to 6 minutes. Stir in butter, 2 tablespoons mustard, 1 tablespoon vinegar, and 1/2 teaspoon maple syrup until butter is melted and mixture is evenly combined. Remove from heat.

Nestle chicken thighs into cabbage mixture, skin side up, and pour any accumulated juices from plate into skillet. Bake until an instant-read thermometer inserted into thickest part of chicken registers at least 185°F (85°C), 25 to 30 minutes.

Meanwhile, whisk remaining 4 tablespoons oil, 1 tablespoon mustard, 2 tablespoons vinegar, 2 teaspoons maple syrup, and 1/4 teaspoon each kosher salt and pepper into reserved drippings until combined. Serve sauce with chicken and cabbage mixture. Garnish with parsley and additional black pepper, if desired.