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Deviled Chicken Recipe
Deviled Chicken Recipe photo by Taste of Home
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Deviled Chicken Recipe

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4.5 19 22
Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 6 servings

Ingredients

  • 6 chicken leg quarters
  • 1/4 cup butter, melted
  • 1 tablespoon lemon juice
  • 1 tablespoon prepared mustard
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper

Nutritional Facts

345 calories: 1 each, 24g fat (9g saturated fat), 125mg cholesterol, 567mg sodium, 1g carbohydrate (0g sugars, 0g fiber), 30g protein .

Directions

  1. Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken.
  2. Bake, uncovered, 50-60 minutes or until a thermometer reads 180°, basting occasionally with pan juices.
  3. Serve immediately; or before baking, cover tightly and freeze up to 3 months.
  4. To use frozen chicken: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before reheating. Bake according to directions. Yield: 6 servings.
Originally published as Deviled Chicken in Taste of Home August/September 2008, p21


Reviews for Deviled Chicken

AVERAGE RATING
(22)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
MaryBethSM
Reviewed Oct. 24, 2014

"I've been making this recipe for a few years now, I absolutely love it! I look forward to winter, this is such of comforting dish. I like to roast potatoes with it and drizzle them with the yummy sauce."

MY REVIEW
lmmanda
Reviewed Apr. 8, 2014

"We really liked this. I made it with a large package of thighs and doubled the sauce."

MY REVIEW
Potroast911
Reviewed Oct. 25, 2012

"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."

MY REVIEW
Potroast911
Reviewed Oct. 25, 2012

"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."

MY REVIEW
cowhugging
Reviewed Jan. 22, 2012

"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."

MY REVIEW
Dannysngirl
Reviewed Mar. 4, 2011

"Really good! I really like the flavor but I think next time I would add a bit of garlic like some other reviews said."

MY REVIEW
keverwann
Reviewed Jan. 30, 2011

"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."

MY REVIEW
Cowgirlaliena
Reviewed Oct. 25, 2010

"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!"

MY REVIEW
MamaLightnin
Reviewed Sep. 20, 2010

"Husband said "It's a keeper" Nuff said :)"

MY REVIEW
jennybaby89
Reviewed Jul. 5, 2010

"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!"

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