Deviled Chicken Recipe
Deviled Chicken Recipe photo by Taste of Home

Deviled Chicken Recipe

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

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.

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

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

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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 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."

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