We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

BAKING SHEET MAPLE CHICKEN

Poitrines de poulet a lerable sur plaque
Breasts Grills Sur la plaque Oven Marinades Quick recipes Maple season
4-6 Portions
4h Brining
15 min Prepping
35 min Cooking
Recipe Easy

Ingredients

6 Exceldor chicken breasts
  • 4 cups baby potatoes, washed
  • Salt and pepper to taste

MARINADE

  • 1 tbsp. (15 ml) olive oil
  • 1/3 cup (75 ml) maple syrup
  • 2 cloves garlic, chopped
  • 2 tbsp. (30 ml) Worcestershire sauce
  • 1 tbsp. (15 ml) Meaux mustard
  • 1 tbsp. (15 ml) red wine vinegar
  • 1 tsp. (5 ml) fresh thyme

Directions

Click the steps to erase them.

  1. Combine all marinade ingredients in a bowl and mix well. Reserve 2 tbsp. (30 ml) of the marinade and pour the rest into a sealable plastic bag and add chicken breasts. Seal bag and massage marinade evenly into chicken. Refrigerate 4 hours.
  2. Preheat oven to 350°F (180°C).
  3. In a mixing bowl, stir together potatoes with reserved marinade until evenly coated and set aside.
  4. Arrange chicken breasts and baby potatoes on a baking sheet lined with parchment paper. Season with salt and pepper.
  5. Bake 35 minutes, turning chicken breasts halfway through cooking.
  6. Serve chicken breasts with baby potatoes.