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Sweet and Savory Stuffed Chicken Quarters on white plate

Sweet and Savory Stuffed Chicken Quarters

  • Author:
  • Total Time: 1 hour
  • Yield: 4 chicken quarters 1x


These chicken quarters are stuffed with a delicious sweet and savory rice mixture and baked in the oven. The seasoned skin turns out beautifully browned and so crispy! So good!


Units Scale

For the chicken:

  • 4 chicken leg quarters, skin on

For the seasoning:

  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian Seasoning (optional)
  • 2 tablespoons olive oil

For the stuffing:

  • 2 tablespoons cooking oil
  • 1 large carrot, peeled and shredded
  • 12 celery sticks, finely diced
  • 1 medium onion, finely diced
  • 1/4 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 cup cooked rice
  • 1 cup corn kernels, fresh or frozen
  • 1/2 cup dried cranberries, if you like the stuffing sweeter add more cranberries to taste


  1. Preheat the oven to 425° f and line a baking dish (large enough to fit four pieces of the chicken leg quarters) with parchment paper.
  2. Cook the rice following package instructions (add a little salt to taste) 
  3. While rice is cooking, rinse and pat dry the chicken leg quarters. Place the chicken on the parchment-lined baking dish.
  4. In a small mixing bowl combine all the seasoning ingredients and rub the chicken quarters with the seasoning. Make sure to rub the seasoning on the chicken skin and inside the skin, by gently lifting the skin with one hand and rubbing the seasoning mixture with the other hand. Set the chicken aside.
  5. Prepare the stuffing: heat two tablespoons of cooking oil in a large frying pan over medium-high heat and saute the chopped onions, diced celery, and grated carrot until the mixture has softened, about 5-7 minutes. Season with a pinch of salt and a pinch of pepper. Add the cooked rice, the corn kernels, and the dried cranberries. Mix well to combine all ingredients.
  6. Stuff the chicken skin with the rice stuffing by gently lifting and holding the skin with one hand and using the other hand to stuff the rice under the skin. I like to use my hands for this, however, you can use a tablespoon if you like.
  7. Place the chicken in the preheated oven, uncovered, and bake for about 40 minutes, until the skin has become crispy and the internal temperature has reached 165° f.


  • Reheat leftovers in the oven, in an oven-safe dish, at 400 ° f, until heated through (about 15 minutes).
  • Prep Time: 15
  • Cook Time: 45
  • Category: Main Dishes
  • Method: Oven
  • Cuisine: American

Keywords: rice stuffed chicken quarter