Deviled Chicken Legs – C
salad, roasted potatoes and peas
  • Classic
  • poultry
Deviled Chicken Legs – C
salad, roasted potatoes and peas
  • Classic
  • poultry
Servings:

Ingredients

Prep
  • 3 T Dijon mustard
  • 3 T orange marmalade
  • 3 T Worcestershire sauce
  • 1/4 t cayenne pepper
  • 1 t steak seasoning (Montreal)
  • 2 C panko bread crumbs
  • 12 chicken legs
  • 1 lb gold potatoes
  • 2 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 16 oz frozen peas
  • 6 C salad greens

Instructions

To Assemble
  1. Mix first 5 ingredients in a shallow bowl.
  2. Pour bread crumbs onto a paper plate.
  3. Wear disposable gloves for easy clean up.
  4. Brush each chicken leg with mustard mixture then roll in bread crumbs.
  5. Store in a large container with lid. Use wax paper between layers.
  6. Chop potatoes into bite size pieces and add to large zipper bag.
  7. Add olive oil, salt and pepper to potatoes. Zip and shake to mix.
To Cook
  1. Place chicken and potatoes on baking sheet sprayed with non stick spray and bake at 425 degrees for 30 – 40 minutes or until chicken is cooked through.
  2. Cook peas according to package directions.
  3. Serve with green salad.

Ingredients

Prep
  • 3 T Dijon mustard
  • 3 T orange marmalade
  • 3 T Worcestershire sauce
  • 1/4 t cayenne pepper
  • 1 t steak seasoning (Montreal)
  • 2 C panko bread crumbs
  • 12 chicken legs
  • 1 lb gold potatoes
  • 2 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 16 oz frozen peas
  • 6 C salad greens

Instructions

To Assemble
  1. Mix first 5 ingredients in a shallow bowl.
  2. Pour bread crumbs onto a paper plate.
  3. Wear disposable gloves for easy clean up.
  4. Brush each chicken leg with mustard mixture then roll in bread crumbs.
  5. Store in a large container with lid. Use wax paper between layers.
  6. Chop potatoes into bite size pieces and add to large zipper bag.
  7. Add olive oil, salt and pepper to potatoes. Zip and shake to mix.
To Cook
  1. Place chicken and potatoes on baking sheet sprayed with non stick spray and bake at 425 degrees for 30 – 40 minutes or until chicken is cooked through.
  2. Cook peas according to package directions.
  3. Serve with green salad.
©5dinners1hour llc 2026