Reviewed: Dec. 31, 2009

Pretty good. I didn't find the paprika overpowering, but it is one of my favorite spices. I subbed olive oil for butter since it doesn't always agree with me but kept the rest the same. Was a nice lunch with some leftover veggies. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Dec. 20, 2009

Deliciously moist...I added about a tsp of brown sugar to the spice mix because I like spicy but I like sweet, too. The drippings made a fantastic sauce to spoon over the chicken at eating time! I served this with roasted sweet potatoes & red onions that were in the oven for the same time. (The chicken baked covered with foil for the first half of the cooking but then uncovered after I basted with the sauce.)

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gapch1026

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Reviewed: Nov. 16, 2009

I used skinless leg quarters for this, though wish I had the skin, maybe I could have given this a five? But, the reason for the four, is the chicken was uber juicy, and because it was skinless, I covered it with foil the first 30 to prevent over-browning. and, being it was skinless, the flavor wasn't as bold as I wanted it.

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Mindy Fulton

Cooking Level: Intermediate

Home Town: Lake Butler, Florida, USA

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Reviewed: Mar. 19, 2009

This is a keeper for life. I did add some of College Inn Culinary broth white wine & herb to the remaining butter, the pour it over the chicken and cook for 30 mins.

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Maureen Hogan

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Reviewed: Sep. 11, 2008

The chicken is very mosit and tender, can be cut with a fork. We made this with boneless chicken breasts.

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Dan

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Reviewed: May 24, 2008

I wasn't too impressed. I didn't think it had much flavor. Although I am just learning how to cook so I may have done something wrong. But I did learn something though.....all this time I have been cooking my chicken on a higher temp for a shorter amount of time....I did it this way and my chicken was juicer than it had ever been

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jo-jo813

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Reviewed: Oct. 16, 2007

Excellent, quick and easy recipe that everyone I've made it for enjoys! Goes great with Balsamic Glazed Carrots, also available on Allrecipes.com

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Chris Stewart

Cooking Level: Expert

Home Town: Bardstown, Kentucky, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 27, 2006

Does anyone have a recipe that can utilize a half-baked chicken? I got halfway into this recipe and then realized the spices DO NOT mix at all, so you're left with a gloppy, clumped-up mess that you can't even BRUSH onto the chicken, much less "pour" as the recipe calls for. This recipe ruined an entire meal for my family; thank goodness for take-out. There's bound to be a better recipe for Deviled Chicken.

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Steve's Kitchen

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Reviewed: Jan. 24, 2006

This recipe sounds very flavorful, but is suprisingly bland. If you use 1/2tsp Hungarian paprika in place of the cayenne pepper, you will get superb results! (I also like to use boneless/skinless chicken breast).

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CookEmonster

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Reviewed: Sep. 13, 2005

I was disappointed with this recipe. It sounded delicious on paper, but the taste wasn't what I expected. I really could only taste the paprika. If I make it again, I would decrease the paprika and increase the other spices and maybe add some onion powder.

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m_fast

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Reviewed: Jan. 2, 2005

Easy!! Not as much flavor as I would have hoped for but it was still moist and juicy. Would definately make again, maybe with just chicken breasts and a bit more cayenne pepper to spice it up.

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Ellie's Mom

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Reviewed: Apr. 7, 2004

I fed this to my husband and his friends and weeks later they are still raving about how incredible this was!

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Mrs.SuperSavage

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Reviewed: Aug. 7, 2003

My husband loved this chicken. He's not someone that likes chicken that much, and I actually found a recipe for chicken that he liked!!

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angel621

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Mar. 24, 2003

This tastes pretty good. It's also easy in terms of preparation, because there's no chopping vegetables. The spices, however, tended to clump and burn slightly, making the flavor a little strong in areas. I didn't really like using that much butter for one dish. I also prefer recipes that don't interrupt the cooking time. But my boyfriend loved this chicken, and it was tasty. I *might* make it again.

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Wonder Wanda

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Reviewed: Mar. 3, 2003

Very easy to prepare. My husband loved it, but I thought it was a little bland. Next time I will add more spices to give it more flavor.

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JUJY51

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 28, 2003

i thougth this was okay. there are other chicken recipes on this website that are better. i probably will not make this again.

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Jan. 11, 2003

I was lookin for a change from the same old boring chicken. My family loved this, including my four year old. I cooked it in a roster instead of the oven and it turned out great!!!!

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