Kelli's Gluten Free Kitchen

We found this recipe in a Taste of Home magazine years ago. We were delighted to find it is already gluten free! Tonight we served it with white rice boiled on the stove top Cornwall chips (See next post). Here is a link to the actual recipe on Taste of Home’s website Deviled Chicken

Deviled Chicken

6 chicken leg quarters
1/4 cup melted butter
1 Tbsp lemon juice
1 Tbsp French’s mustard
1 tsp salt
1 tsp paprika
1/4 pepper

Place the chicken quarters in a large glass baking pan. In a small bowl, combine the remaining ingredients and then pour over chicken. Bake, uncovered at 375* for 50-60 minutes or until chicken is no longer pink. Bast chicken occasionally while cooking.