Deviled Chicken
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
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
Reviews
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!
Winner in our house. Simple and tasty. Not a whole lot of extra flavor, but my husband prefers food simple.
Very good simple baked chicken recipe. Chicken was very tender, skin was crispy and the flavor was great!
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.
We really liked this. I made it with a large package of thighs and doubled the sauce.
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 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.
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.
Really good! I really like the flavor but I think next time I would add a bit of garlic like some other reviews said.
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.