Deviled Chicken Recipe

4.5 22 25
Deviled Chicken Recipe
Deviled Chicken Recipe photo by Taste of Home
Publisher Photo

Deviled Chicken Recipe

Read Reviews
4.5 22 25
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
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.

  • 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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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."

MY REVIEW
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."

MY REVIEW
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."

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