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My family has always loved this flavorful, golden-brown chicken. I watch for the frequent sales on leg quarters to keep the cost per serving low. —Linda Trammell, Kingston, Missouri
Nutritional Facts 1 chicken leg quarter equals 345 calories, 24 g fat (9 g saturated fat), 125 mg cholesterol, 567 mg sodium, 1 g carbohydrate, trace fiber, 30 g protein.
Originally published as Deviled Chicken in Taste of Home August/September 2008, p21
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Reviewed on Oct. 25, 2012 by Potroast911
My husband liked this, but it was not as good as I expected it to be. The flavors were very mild. I'm not sure if I'll make this again.
Reviewed on Jan. 22, 2012 by cowhugging
I loved it! I baked it with carrots in the juices, and some peas on the side. Though, I used breasts, and I will definitely use thighs next time because I'd forgotten that chicken breasts always came out sort of dry. But I will definitely make this again, and I recommend using some baby carrots around the chicken to bake in the sauce.
Reviewed on Mar. 04, 2011 by Dannysngirl
Really good! I really like the flavor but I think next time I would add a bit of garlic like some other reviews said.
Reviewed on Jan. 30, 2011 by keverwann
We have made this twice, both times using cut up pieces of a boneless, skinless chicken breast and cutting the recipe in 1/6ths. We cook it in a bread pan and only for about 25 minutes, or until the middle of the thickest part of the breast piece is no longer pink. This makes enough to serve 2 people who don't like a lot of meat with dinner.Flavors are wonderful and it makes a nice "pop" to some of the blander side dishes.
We have made this twice, both times using cut up pieces of a boneless, skinless chicken breast and cutting the recipe in 1/6ths. We cook it in a bread pan and only for about 25 minutes, or until the middle of the thickest part of the breast piece is no longer pink. This makes enough to serve 2 people who don't like a lot of meat with dinner.
Flavors are wonderful and it makes a nice "pop" to some of the blander side dishes.
Reviewed on Oct. 25, 2010 by Cowgirlaliena
This is our absolute favorite chicken recipe ever! the only thing we changed was that we use boneless skinless chicken thighs. this recipe is a keeper that will be made again and again and again!
Reviewed on Sep. 20, 2010 by MamaLightnin
Husband said "It's a keeper" Nuff said :)
Reviewed on Jul. 05, 2010 by jennybaby89
When I read all the reviews I was so pumped for this recipe! However, when I bit into it I was a TAD disappointed. It didn't have as much flavor as I would have expected. I always have a hard time with baked, bone-in chicken. I always want a ton of flavor which is hard to achieve! LOLBUT, this was the best recipe I've had for chicken quarters so far. It was tasty, moist, and the skin tasted wonderful. The flavor wasn't as intense as I would have liked, but what was there was excellent!
When I read all the reviews I was so pumped for this recipe! However, when I bit into it I was a TAD disappointed. It didn't have as much flavor as I would have expected. I always have a hard time with baked, bone-in chicken. I always want a ton of flavor which is hard to achieve! LOL
BUT, this was the best recipe I've had for chicken quarters so far. It was tasty, moist, and the skin tasted wonderful. The flavor wasn't as intense as I would have liked, but what was there was excellent!
Reviewed on May. 25, 2010 by momsix
My teenage boys both ask for this recipe often. It's fast, easy, and always turns out great. We use olive oil instead of the butter to lighten it up.
Reviewed on Mar. 30, 2010 by elmofriend
I've made this several times and it's a great way to kick up boneless skinless chicken breasts too... excellent flavors!
Reviewed on Feb. 02, 2010 by dicornell
This is my go-to recipe when I make leg quarters! My husband isn't a fan of mustard, but he loves this recipe!
Reviewed on Oct. 18, 2009 by Cherylmomof3
I made this for a birthday celebration and it was very good. I baked the chicken a little longer than instructed so it was falling off the bone, but very tasty! Making it again.
Reviewed on Sep. 28, 2009 by mmartelle
I also added minced garlic. It was phenomenal! Smells great while cooking and everyone raved. No leftovers!
Reviewed on Jul. 08, 2009 by Bluemoon54
I added some crushed garlic and it was really good. I usually don't eat meats but just the smell made me ate it. Really good!
Reviewed on Jun. 28, 2009 by pix1102
I loved this recipe as well and instead of using the prepared mustard I used honey mustard. I used breast and the leg quarters. They were so delicious and juicy. There was no leftovers as well!!!!Cheryl
I loved this recipe as well and instead of using the prepared mustard I used honey mustard. I used breast and the leg quarters. They were so delicious and juicy. There was no leftovers as well!!!!
Cheryl
Reviewed on Jan. 21, 2009 by mbasco
I loved this easy delicious recipe. I used chicken quarters and Dijon mustard. There were no leftovers!
Reviewed on Oct. 30, 2008 by Holley
Reviewed on Oct. 15, 2008 by Linda LK
I wasn't sure I would like this recipe because I'm not crazy about mustard, but it was Very Good. I used thighs and dijon mustard due to thats what I had on hand. Fast and Easy to prepare.
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