4chicken breasts, skin on, winglet attached (about 200gm each)90 mlolive oil2 tbspthyme leaves1garlic clove, crushed1lemon, finely grated rind and juice onlyTo serve:steamed chat potatoesWarm cabbage and celeriac salad50 mlolive oil2 tspyellow mustard seeds½Spanish onion, thinly sliced350 gmSavoy cabbage, thickly sliced1celeriac, cut into matchsticks30 mlaged red wine vinegar1lemon, finely grated rind and juice only2/3 cupflat-leaf parsley leaves, coarsely torn
Combine chicken, olive oil, thyme, garlic, lemon rind and juice in a non-reactive bowl, season to taste, turn to coat, and set aside.
Meanwhile, for warm cabbage and celeriac salad, heat olive oil in a frying pan over medium-high heat, add mustard seeds, stir until fragrant (1-2 minutes). Add onion, stir occasionally until tender (3-4 minutes). Add cabbage, stir occasionally until beginning to wilt (2-3 minutes). Add celeriac and vinegar, season to taste, toss until just warmed through (2-3 minutes). Remove from heat, add lemon rind, juice and parsley.
Heat a char-grill over medium-high heat until hot (1-2 minutes). Drain chicken from marinade and char-grill, turning occasionally, until golden and cooked through (8-10 minutes). Serve immediately with cabbage and celeriac salad and steamed chat potatoes.