Preheat oven to 350 degrees Fahrenheit.

Cook the rice in a pot with salted water, according to package directions. When cooked, add rosemary and black pepper.

Meanwhile, in a saucepan, heat olive oil. Sauté the mushrooms and garlic until soft and add into rice mixture. Let rice cool.

Lay each piece of chicken, skin side down, into a pan and place a fistful of rice into the center. Press rice flat and roll chicken up with rice in center. Place each roll, folded-side down, into the pan and pack as tightly as possible so they will remain closed. You can secure each one with a toothpick if you’d like.

Rub the skin of the chicken with the open side of the onion half and then sprinkle with paprika and a bit of black pepper. Rub the spices into the skin.

Bake, covered, for one hour and then let cool, uncovered, for 10 minutes.