Name: Deviled Chicken
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
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

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. &mdash;Linda Trammell, Kingston, Missouri

Deviled Chicken

chicken leg quarters

butter, melted

lemon juice

mustard

salt

paprika

pepper

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.

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.

I used four chicken thighs with the skin removed for 2 of us and a very grainy mustard for the sauce. When the sauce was first put on it was nice and thick but as it cooked the chicken juices caused it to get very thin leaving me with white, bland looking chicken. When it was finished cooking I poured the sauce into a small sauce pan, added a small splash of Marsala and thickened it with a little flour and water then poured it over the chicken. Wow, what an improvement in the look and the taste was great. Will make again and again.

We loved this chicken.  One of my guests can't eat dairy, so I subbed (and reduced the quantity to 2 tbsp) of olive oil for the butter, and it was fantastic.  The flavors are simple, but still very satisfying.  I turned the broiler on for the last 3 minutes to crisp it up a bit more.  I served with roast potatoes, and will definitely keep this recipe for the future!

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

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!

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.

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

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!!!!Cheryl

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.

As written the taste is fine.  But to bake this to 180 degrees internal is a real bad idea.  USDA recommendation is 165 degrees.  If you need it more crispy, cook to 162 internal and turn on the broiler for a few min.

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.

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!

I've made this several times and it's a great way to kick up boneless skinless chicken breasts too... excellent flavors!

<p>Husband said "It's a keeper" Nuff said :)</p>

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.

This is my go-to recipe when I make leg quarters!  My husband isn't a fan of mustard, but he loves this recipe!

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.

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! LOLBUT, 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!

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

Deviled Chicken

Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 60 minutes

Servings: 6

Cost: $4.00 /serving

Author : Taste of Home

Ingredients

Instructions

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