Poitrines de poulet a lerable sur plaque
4-6 Portions
4h Brining
15 min Prepping
35 min Cooking
Recipe Easy


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


  • 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


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  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.