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. \u2014Linda Trammell, Kingston, Missouri<\/p>\n","protected":false},"author":7061,"featured_media":1487805,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307339,307330,304328,304292,304338,306848,304347,304268,307307,324623],"categories-v2":[310374,310369,308984,308305,308992,309603,308998,259483,310342,309177],"coauthors":[305],"recommended_recipes":[{"post_title":"Deviled Chicken Thighs","post_link":"\/recipes\/deviled-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Deviled-Chicken-Thighs_EXPS_SDDJ19_20314_C07_13_2b-2.jpg"},{"post_title":"Buffalo Chicken Deviled Eggs","post_link":"\/recipes\/buffalo-chicken-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps145603__TH153343D04_16_5b.jpg"},{"post_title":"Chicken Parm","post_link":"\/recipes\/chicken-parm\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1517_TH2030C44.jpg"},{"post_title":"Deviled Baked Steak","post_link":"\/recipes\/deviled-baked-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4463_RX1398C47D.jpg"},{"post_title":"Baked Chicken","post_link":"\/recipes\/baked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15816_TH10194C35C-3.jpg"},{"post_title":"Baked Lemon Chicken","post_link":"\/recipes\/baked-lemon-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Baked-Lemon-Chicken_EXPS_DIYDAP21_3467_B06_10_3b.jpg"},{"post_title":"Enchilada Chicken","post_link":"\/recipes\/enchilada-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps145146_THHC2377559B01_05_5b_WEB-7.jpg"},{"post_title":"Chicken with Herbs","post_link":"\/recipes\/chicken-with-herbs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28097_BOCC64350D1.jpg"},{"post_title":"Chicken Parmigiana","post_link":"\/recipes\/chicken-parmigiana\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10866_QC10064C6B.jpg"},{"post_title":"Lemon and Rosemary Chicken","post_link":"\/recipes\/lemon-and-rosemary-chicken\/","post_image":"\/wp-content\/uploads\/2024\/08\/Lemon-Rosemary-Chicken_EXPS_TOHD24_130917_ChristineMa_1.jpg"},{"post_title":"Chicken with Lemon-Caper Sauce","post_link":"\/recipes\/chicken-with-lemon-caper-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps34768_TH1194743D33B.jpg"},{"post_title":"Baked Buffalo Chicken","post_link":"\/recipes\/baked-buffalo-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps164207_TH153345B07_21_10b-1.jpg"},{"post_title":"Parmesan Baked Chicken","post_link":"\/recipes\/parmesan-baked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Parmesan-Baked-Chicken_exps48108_SD19999446C10_15_3bC_RMS-3.jpg"},{"post_title":"Lemon Thyme Chicken","post_link":"\/recipes\/lemon-thyme-chicken\/","post_image":"\/wp-content\/uploads\/2024\/09\/Lemon-Thyme-Chicken_EXPS_TOHD24_29800_EricKleinberg_7.jpg"},{"post_title":"Parmesan Chicken","post_link":"\/recipes\/parmesan-chicken\/","post_image":"\/wp-content\/uploads\/2024\/09\/Parmesan-Chicken_EXPS_THVP24_515_MR_09_06_2.jpg"},{"post_title":"Southern Deviled Eggs","post_link":"\/recipes\/southern-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2022\/10\/Southern-Deviled-Eggs_EXPS_FT22_270251_ST_09_14_1.jpg"},{"post_title":"Simple Baked Chicken","post_link":"\/recipes\/simple-baked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8600_QC2610C27B-1.jpg"},{"post_title":"Tara's Spanish Chicken","post_link":"\/recipes\/tara-s-spanish-chicken\/","post_image":"\/wp-content\/uploads\/2019\/02\/Tara-s-Spanish-Chicken_EXPS_SDAM19_234006_B12_07_6b-1.jpg"},{"post_title":"Cornbread Chicken","post_link":"\/recipes\/cornbread-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23271_QC10596D41A.jpg"},{"post_title":"Chicken Casserole","post_link":"\/recipes\/chicken-casserole\/","post_image":"\/wp-content\/uploads\/2024\/11\/Chicken-Casserole_EXPS_TOHD24_4527_LeticiaAlmeida_08.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Deviled-Chicken_EXPS_WRSM17_23733_C03_24_3b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/deviled-chicken\/","name":"Deviled Chicken","datePublished":"2018-01-01","dateModified":"2023-03-16","prepTime":"PT10M","cookTime":"PT50M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Deviled-Chicken_EXPS_WRSM17_23733_C03_24_3b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"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","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 375\u00b0. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken."},{"@type":"HowToStep","text":"Bake, uncovered, 50-60 minutes or until a thermometer inserted in thickest part of thigh reads 170\u00b0-175\u00b0, basting chicken occasionally with pan juices."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 345 calories","fatContent":"24g fat (9g saturated fat)","cholesterolContent":"125mg cholesterol","sodiumContent":"567mg sodium","carbohydrateContent":"1g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"30g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5555553,"reviewCount":27,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kaylin819"},"reviewBody":"
Made this tonight, and it's very good! There didn't seem to be enough sauce for basting, so I ended up doubling that to have some to brush over about halfway through. Definitely making again!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jimw01"},"reviewBody":"
This is a family favorite. It's so simple and tastes so good.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mumsay"},"reviewBody":"
I liked the flavor of this chicken - tangy with the mustard - and I used smoked paprika. Also I doubled the sauce.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"603linda"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shannondobos"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cowhugging"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MaryBethSM"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cg8s"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-07-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gunslinger"},"reviewBody":"Very good simple baked chicken recipe. Chicken was very tender, skin was crispy and the flavor was great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pix1102"},"reviewBody":"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","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"u4"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-09-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"s_pants"},"reviewBody":"Winner in our house. Simple and tasty. Not a whole lot of extra flavor, but my husband prefers food simple.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-07-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bluemoon54"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cherylmomof3"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lmmanda"},"reviewBody":"We really liked this. I made it with a large package of thighs and doubled the sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dannysngirl"},"reviewBody":"Really good! I really like the flavor but I think next time I would add a bit of garlic like some other reviews said.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rebelwithoutaclue"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"keverwann"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"annrms"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dicornell"},"reviewBody":"This is my go-to recipe when I make leg quarters! My husband isn't a fan of mustard, but he loves this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"23733","romance_copy_dek":"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","enhanced_recipe_title":"Deviled Chicken","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 chicken leg quarters","IngredientText":"6 chicken leg quarters"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup butter, melted","IngredientText":"1\/4 cup butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon lemon juice","IngredientText":"1 tablespoon lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon prepared mustard","IngredientText":"1 tablespoon prepared mustard"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon paprika","IngredientText":"1 teaspoon paprika"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Deviled-Chicken_EXPS_WRSM17_23733_C03_24_3b.jpg","RecipeId":23733,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Deviled Chicken Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Deviled-Chicken_EXPS_WRSM17_23733_C03_24_3b.jpg","ContributorId":null,"Firstname":"Linda","Lastname":"Trammell","City":"Kingston","StateDescription":"Missouri","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 10 min. Bake: 50 min.","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Deviled Chicken","SubmittedTitle":"Deviled Drumsticks","RecipeTypeId":1,"AverageRating":4.56,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_WRSM17_23733_C03_24_3b.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":50,"TotalTimeInMinutes":60,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Deviled Chicken","OriginalSourceProject":"Deviled Chicken","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"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","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 375\u00b0. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken.","SequenceNo":1},{"Direction":" Bake, uncovered, 50-60 minutes or until a thermometer inserted in thickest part of thigh reads 170\u00b0-175\u00b0, basting chicken occasionally with pan juices.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Comfort Food Dinner Recipes","ID":89564},{"Name":"Comfort Food Recipes","ID":89540},{"Name":"Cuisine","ID":0}],"HealthyEating":[{"Name":"Healthy Eating","ID":0},{"Name":"Low Carb Dinner Recipes","ID":105224},{"Name":"Low Carb Recipes","ID":105168}],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Chicken Main Dishes","ID":100625},{"Name":"Chicken Recipes","ID":100561},{"Name":"Citrus Fruits","ID":102001}],"Kids":[{"Name":"Kids Recipes","ID":0},{"Name":"Kids Lunch Recipes","ID":92657}],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Dinner Recipes","ID":107489},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Kid-Friendly","ID":304347},{"Name":"Ingredients","ID":306848},{"Name":"Boneless Chicken Thighs","ID":307339},{"Name":"Chicken","ID":307330},{"Name":"Meat & Poultry","ID":307307},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":16,"NutritionalAnalyisParagraph":"1 leg quarter: 345 calories, 24g fat (9g saturated fat), 125mg cholesterol, 567mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 30g protein. ","NoOfRatings":27,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Deviled-Chicken_EXPS_WRSM17_23733_C03_24_3b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Deviled-Chicken_EXPS_WRSM17_23733_C03_24_3b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[],"CommentCount":28,"RatingCount":32,"RecipeCommentDetails":[{"Comment":"","CommentId":1,"DateRated":"08\/30\/2020 20:40","GUID":"2c57f453f8c44f66afc86363e79d07b1","MemberId":9818659,"Rating":1,"ScreenName":"Adele","SubmittedDate":"08\/30\/2020 20:40"},{"Comment":"","CommentId":2,"DateRated":"08\/30\/2020 20:16","GUID":"5ee9949cf31e47a3a04e0fcde2c10d49","MemberId":4044770,"Rating":3,"ScreenName":"modestcook","SubmittedDate":"08\/30\/2020 20:16"},{"Comment":"For rebelwithoutaclue: Cooking lega and thighs to even 185 -190F helps break down tissue further thereby improving the flavor of the meat. Your direction should be applied to breasts only. cg8s is on the right track: consider TBS soy sauce in place of the added salt and whisking the flour in chicken broth instead of water to thicken the gravy. Also consider subbing dry white for the sweet Marsala wine. To really "devil" the chicken add a few splashes of hot sauce or some red pepper flakes","CommentId":3,"DateRated":"08\/17\/2020 16:55","GUID":"6a105b791bc04cf3b438b82728d5982a","MemberId":9850960,"Rating":0,"ScreenName":"Frank","SubmittedDate":"08\/17\/2020 16:55"},{"Comment":"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.","CommentId":4,"DateRated":"09\/06\/2019 23:27","GUID":"912745a9ba7b413bafd5c594e9c51741","MemberId":1362574,"Rating":2,"ScreenName":"cg8s@epix.net","SubmittedDate":"09\/06\/2019 23:27"},{"Comment":"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!","CommentId":5,"DateRated":"02\/04\/2019 19:43","GUID":"097dda401c104ff784a6235b9d5e12d3","MemberId":5115022,"Rating":5,"ScreenName":"shannondobos","SubmittedDate":"02\/04\/2019 19:43"},{"Comment":"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.","CommentId":6,"DateRated":"01\/19\/2019 19:50","GUID":"fc532a5713234c17afb174295e92b2a6","MemberId":4288906,"Rating":3,"ScreenName":"rebelwithoutaclue","SubmittedDate":"01\/19\/2019 19:50"},{"Comment":"
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.<\/p>","CommentId":7,"DateRated":"03\/29\/2018 19:43","GUID":"5FB71B4106DF4590B816F0FEADBE01D8","MemberId":819056,"Rating":5,"ScreenName":"603linda","SubmittedDate":"03\/29\/2018 19:43"},{"Comment":"
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.<\/p>","CommentId":8,"DateRated":"01\/02\/2018 22:51","GUID":"8aff13788703443e9b9dc928ab28386e","MemberId":6325871,"Rating":5,"ScreenName":"u4","SubmittedDate":"01\/02\/2018 22:51"},{"Comment":"
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!<\/p>","CommentId":9,"DateRated":"10\/10\/2017 15:21","GUID":"9f1bb8c9097c49fc8f59a537dd3948b6","MemberId":2649709,"Rating":5,"ScreenName":"Ann R","SubmittedDate":"10\/10\/2017 15:21"},{"Comment":"
Winner in our house. Simple and tasty. Not a whole lot of extra flavor, but my husband prefers food simple.<\/p>","CommentId":10,"DateRated":"09\/04\/2017 19:14","GUID":"7152543FF709E3294D861D34C3089611","MemberId":174050,"Rating":5,"ScreenName":"s_pants","SubmittedDate":"09\/04\/2017 19:14"},{"Comment":"
Very good simple baked chicken recipe. Chicken was very tender, skin was crispy and the flavor was great!<\/p>","CommentId":11,"DateRated":"07\/17\/2017 13:46","GUID":"82166A8BD0C8440D9C04CD8064E1A9F7","MemberId":544392,"Rating":5,"ScreenName":"gunslinger","SubmittedDate":"07\/17\/2017 13:46"},{"Comment":"
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.<\/p>","CommentId":12,"DateRated":"10\/24\/2014 17:04","GUID":"80c526eba76f44888e95ff56975c3b82","MemberId":6283168,"Rating":5,"ScreenName":"MaryBethSM","SubmittedDate":"10\/24\/2014 17:04"},{"Comment":"
We really liked this. I made it with a large package of thighs and doubled the sauce.<\/p>","CommentId":13,"DateRated":"","GUID":"A317DF03DA5E4AF8AFCBD77AA90A43AC","MemberId":1101093,"Rating":5,"ScreenName":"lmmanda","SubmittedDate":"04\/08\/2014 00:30"},{"Comment":"
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.<\/p>","CommentId":14,"DateRated":"10\/25\/2012 15:16","GUID":"b75c24a5bc2a49039b7b9909f2f98cc8","MemberId":3101033,"Rating":4,"ScreenName":"Potroast911","SubmittedDate":"10\/25\/2012 16:16"},{"Comment":"
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.<\/p>","CommentId":15,"DateRated":"10\/25\/2012 15:16","GUID":"b75c24a5bc2a49039b7b9909f2f98cc8","MemberId":3101033,"Rating":4,"ScreenName":"Potroast911","SubmittedDate":"10\/25\/2012 15:16"},{"Comment":"
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.<\/p>","CommentId":16,"DateRated":"01\/22\/2012 13:09","GUID":"7fa554e561b844509074e1a92a0fd981","MemberId":6482491,"Rating":4,"ScreenName":"cowhugging","SubmittedDate":"01\/22\/2012 13:09"},{"Comment":"
Really good! I really like the flavor but I think next time I would add a bit of garlic like some other reviews said.<\/p>","CommentId":17,"DateRated":"03\/04\/2011 19:40","GUID":"0705c2688fca4d2ca0d81a97745a40cc","MemberId":4510201,"Rating":4,"ScreenName":"Dannysngirl","SubmittedDate":"03\/04\/2011 19:40"},{"Comment":"
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.<\/p>
Flavors are wonderful and it makes a nice \"pop\" to some of the blander side dishes.<\/p>","CommentId":18,"DateRated":"01\/30\/2011 19:56","GUID":"a3796589752e49c6a1eb880850019c1e","MemberId":1807985,"Rating":5,"ScreenName":"keverwann","SubmittedDate":"01\/30\/2011 19:56"},{"Comment":"
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!<\/p>","CommentId":19,"DateRated":"10\/25\/2010 09:29","GUID":"2e26a4fef1a14930a4c95abb315d0ef3","MemberId":2649753,"Rating":5,"ScreenName":"Cowgirlaliena","SubmittedDate":"10\/25\/2010 09:29"},{"Comment":"
Husband said \"It's a keeper\" Nuff said :)<\/p>","CommentId":20,"DateRated":"09\/20\/2010 17:34","GUID":"f4b83171ff9146fe94587c28cfecba20","MemberId":4513725,"Rating":5,"ScreenName":"MamaLightnin","SubmittedDate":"09\/20\/2010 17:34"},{"Comment":"","CommentId":21,"DateRated":"09\/05\/2010 20:19","GUID":"747730582e6341b595fa87df0cbc15ff","MemberId":2755435,"Rating":4,"ScreenName":"johnsen","SubmittedDate":"09\/05\/2010 20:19"},{"Comment":"
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<\/p>
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!<\/p>","CommentId":22,"DateRated":"07\/05\/2010 19:56","GUID":"3b35f8a1f20041528a37ba5741dbe76f","MemberId":5259406,"Rating":4,"ScreenName":"jennybaby89","SubmittedDate":"07\/05\/2010 19:56"},{"Comment":"
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.<\/p>","CommentId":23,"DateRated":"05\/25\/2010 18:41","GUID":"c3bfcc52004a427fa816c5b516776d03","MemberId":1194780,"Rating":0,"ScreenName":"momsix","SubmittedDate":"05\/25\/2010 18:41"},{"Comment":"
I've made this several times and it's a great way to kick up boneless skinless chicken breasts too... excellent flavors!<\/p>","CommentId":24,"DateRated":"03\/30\/2010 17:36","GUID":"38727eceb70545c9bdacc07181f1349b","MemberId":3905572,"Rating":5,"ScreenName":"elmofriend","SubmittedDate":"03\/30\/2010 17:36"},{"Comment":"
This is my go-to recipe when I make leg quarters! My husband isn't a fan of mustard, but he loves this recipe!<\/p>","CommentId":25,"DateRated":"02\/02\/2010 21:41","GUID":"ce5560380cdf4c85be2fa97ba517fd42","MemberId":1633808,"Rating":5,"ScreenName":"dicornell","SubmittedDate":"02\/02\/2010 21:41"},{"Comment":"
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.<\/p>","CommentId":26,"DateRated":"10\/18\/2009 11:39","GUID":"4b36a3c76e11459297160478c981df0a","MemberId":3611068,"Rating":5,"ScreenName":"Cherylmomof3","SubmittedDate":"10\/18\/2009 11:39"},{"Comment":"
I also added minced garlic. It was phenomenal! Smells great while cooking and everyone raved. No leftovers!<\/p>","CommentId":27,"DateRated":"","GUID":"69a8631a83864f69a4f3ddef0c41ddb3","MemberId":1294533,"Rating":0,"ScreenName":"mmartelle","SubmittedDate":"09\/28\/2009 17:01"},{"Comment":"","CommentId":28,"DateRated":"08\/23\/2009 18:49","GUID":"eeb15aa9ce45430e965835c2d391ba43","MemberId":4335142,"Rating":5,"ScreenName":"katekat1431","SubmittedDate":"08\/23\/2009 18:49"},{"Comment":"
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!<\/p>","CommentId":29,"DateRated":"07\/08\/2009 21:14","GUID":"3BAEC39C09A7416991F46DDA70FC2FC1","MemberId":2958796,"Rating":4,"ScreenName":"Bluemoon54","SubmittedDate":"07\/08\/2009 21:16"},{"Comment":"
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!!!!<\/p>
Cheryl<\/p>","CommentId":30,"DateRated":"06\/28\/2009 13:46","GUID":"d7046e0d58684538b2465a64c396892c","MemberId":4213892,"Rating":5,"ScreenName":"pix1102","SubmittedDate":"06\/28\/2009 13:45"},{"Comment":"
I loved this easy delicious recipe. I used chicken quarters and Dijon mustard. There were no leftovers!<\/p>","CommentId":31,"DateRated":"","GUID":"68c46cc341754d77b532a390af3bd314","MemberId":2908474,"Rating":0,"ScreenName":"mbasco","SubmittedDate":"01\/21\/2009 09:45"},{"Comment":"","CommentId":32,"DateRated":"11\/17\/2008 20:40","GUID":"613d5132dbeb4d21ad90fbfa0a81cc00","MemberId":1028199,"Rating":3,"ScreenName":"momofknt3","SubmittedDate":"11\/17\/2008 20:40"},{"Comment":"
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.<\/p>","CommentId":33,"DateRated":"10\/15\/2008 21:49","GUID":"C5C592CE065A40BABDFADC96300D85EA","MemberId":3327704,"Rating":5,"ScreenName":"Linda LK","SubmittedDate":"10\/15\/2008 21:48"},{"Comment":"","CommentId":34,"DateRated":"10\/14\/2008 14:27","GUID":"fe22125bbde34cb69b7f6f2b93d2059c","MemberId":3478528,"Rating":5,"ScreenName":"pgoode","SubmittedDate":"10\/14\/2008 14:27"},{"Comment":"","CommentId":35,"DateRated":"10\/07\/2008 18:06","GUID":"8938e101ec294a6cb9751faaa32859ed","MemberId":3458253,"Rating":5,"ScreenName":"moesmith400","SubmittedDate":"10\/07\/2008 18:06"},{"Comment":"","CommentId":36,"DateRated":"09\/03\/2008 11:22","GUID":"fdb0bd1e886246949f08f11f00eb1fe3","MemberId":3209683,"Rating":5,"ScreenName":"babygurl5150","SubmittedDate":"09\/03\/2008 11:22"},{"Comment":"","CommentId":37,"DateRated":"08\/04\/2008 23:21","GUID":"0815bfd26cf647b1881d5b5a3deb6c20","MemberId":2094912,"Rating":5,"ScreenName":"teresa8966","SubmittedDate":"08\/04\/2008 23:21"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Deviled Chicken"}},"analytics":[],"yoast_head":"\n