Deviled Chicken Recipe

4.5 24 27
Deviled Chicken Recipe
Deviled Chicken Recipe photo by Taste of Home
Publisher Photo

Deviled Chicken Recipe

Read Reviews
4.5 24 27
Publisher Photo
My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. —Linda Trammell, Kingston, Missouri
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.

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

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.
Originally published as Deviled Chicken in Taste of Home August/September 2008, p21

Nutritional Facts

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

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  • 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
  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

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Reviews forDeviled Chicken

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603linda User ID: 819056 285824
Reviewed Mar. 29, 2018

"Why do some people think that everything they eat has to be spicy? You don't always have to cover up the taste of the actual food to make it taste good."

MY REVIEW
u4 User ID: 6325871 280429
Reviewed Jan. 2, 2018

"My family has loved this recipe since I found it about 8 years ago. It is a go to in a pinch and has just the right flavors especially on a cold winter's day."

MY REVIEW
annrms User ID: 2649709 276133
Reviewed Oct. 10, 2017

"I used 8 skinless chicken drumsticks. I omitted the butter and used 2 tablespoons garlic oil. I thought the "sauce" was a bit bland after mixing so I added some horseradish and a touch of hot curry powder. I cooked them for 2 hours on high, let them cool, and removed the meat from the bones. I thickened the sauce with a cornstarch slurry. End result was very good. There was just enough heat from the hot curry to make it interesting! Will make this again!"

MY REVIEW
s_pants User ID: 174050 272544
Reviewed Sep. 4, 2017

"Winner in our house. Simple and tasty. Not a whole lot of extra flavor, but my husband prefers food simple."

MY REVIEW
gunslinger User ID: 544392 269593
Reviewed Jul. 17, 2017

"Very good simple baked chicken recipe. chicken was very tender, skin was crispy and the flavor was great!"

MY REVIEW
MaryBethSM User ID: 6283168 139194
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 User ID: 1101093 206097
Reviewed Apr. 8, 2014

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

MY REVIEW
Potroast911 User ID: 3101033 134808
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 User ID: 3101033 82453
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 User ID: 6482491 102927
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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