Back to Deviled Chicken

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Deviled Chicken Recipe

Deviled Chicken Recipe

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. YIELD: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

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.

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.

Reviews for Deviled Chicken

Sort By :
MY REVIEW
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
Reviewed Apr. 8, 2014

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

MY REVIEW
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
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
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
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
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
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
Reviewed Sep. 20, 2010

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

MY REVIEW
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!"

MY REVIEW
Reviewed May. 25, 2010

"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."

MY REVIEW
Reviewed Mar. 30, 2010

"I've made this several times and it's a great way to kick up boneless skinless chicken breasts too... excellent flavors!"

MY REVIEW
Reviewed Feb. 2, 2010

"This is my go-to recipe when I make leg quarters! My husband isn't a fan of mustard, but he loves this recipe!"

MY REVIEW
Reviewed Oct. 18, 2009

"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."

MY REVIEW
Reviewed Sep. 28, 2009

"I also added minced garlic. It was phenomenal! Smells great while cooking and everyone raved. No leftovers!"

MY REVIEW
Reviewed Jul. 8, 2009

"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!"

MY REVIEW
Reviewed Jun. 28, 2009

"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"

MY REVIEW
Reviewed Jan. 21, 2009

"I loved this easy delicious recipe. I used chicken quarters and Dijon mustard. There were no leftovers!"

MY REVIEW
Reviewed Oct. 15, 2008

"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."

Loading Image