Ingreadient

• 2¼ cups reduced-sodium chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon dijon mustard
• 1 teaspoon chopped fresh oregano, plus more for garnish
• 2 tablespoons extra-virgin olive oil, divided
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 4 (6-ounce) bone-in, skin-on chicken thighs
• 1 small head green cabbage (about 16 ounces), cut into 6 (1½- to 2-inch-thick) wedges
• 1 cup brown basmati rice
• ¼ cup crumbled feta cheese
• lemon wedges for serving (optional)