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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


  • 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.

Nutritional Facts

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

Reviews for Deviled Chicken

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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!"

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."

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."

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."

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."

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."

Dannysngirl User ID: 4510201 58548
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."

keverwann User ID: 1807985 58408
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."

Cowgirlaliena User ID: 2649753 134807
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!"

MamaLightnin User ID: 4513725 141336
Reviewed Sep. 20, 2010

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

jennybaby89 User ID: 5259406 82452
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!"

momsix User ID: 1194780 139193
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."

elmofriend User ID: 3905572 134134
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!"

dicornell User ID: 1633808 147483
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!"

Cherylmomof3 User ID: 3611068 206096
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."

mmartelle User ID: 1294533 53968
Reviewed Sep. 28, 2009

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

Bluemoon54 User ID: 2958796 139190
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!"

pix1102 User ID: 4213892 113102
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!!!!


mbasco User ID: 2908474 54399
Reviewed Jan. 21, 2009

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

Linda LK User ID: 3327704 134133
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."

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