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Deviled Chicken

 Deviled Chicken
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
6 ServingsPrep: 10 min. Bake: 50 min.


  • 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


  • Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan.
  • In a small bowl, combine remaining ingredients. Pour over chicken.
  • Bake, uncovered, 50-60 minutes or until a thermometer reads 180°,
  • basting occasionally with pan juices.
  • Serve immediately; or before baking, cover tightly and freeze up to 3
  • months.
  • 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.

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Deviled Chicken (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.