Ingredients
Method
Prepare the Rice Stuffing
- In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook for 5 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Add rice and stir for 2 minutes to lightly toast. Pour in chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes.
- Fluff rice with a fork and stir in parsley, dill, beaten egg, salt, and pepper. Let cool slightly.
Prepare and Stuff the Chicken
- Preheat oven to 375°F (190°C).
- Pat chicken thighs dry with paper towels. Carefully loosen the skin from the meat, creating a pocket while keeping skin attached at the edges.
- Stuff each thigh pocket with about 1/3 cup of the rice mixture. Pull skin over stuffing and secure with 2-3 toothpicks.
- Mix together salt, paprika, garlic powder, and black pepper. Rub olive oil all over chicken skin, then season with spice mixture.
- Place stuffed thighs skin-side up in a baking dish with sides. Don't overcrowd.
Bake the Chicken
- Bake for 35-40 minutes until skin is golden brown and internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving. Carefully remove toothpicks before eating.
Notes
The rice stuffing can be made up to a day ahead and refrigerated. Don't overstuff the thighs or the filling may leak out during cooking. If you prefer, you can use kitchen twine instead of toothpicks to secure the skin. Leftover stuffed thighs reheat well in a 350°F oven for 15-20 minutes.