Ingredients:
- Chicken thighs
- Korean-style carrots
- Fresh dill sprigs
- Red bell pepper
- Salt and pepper
Carefully remove the skin from the chicken thigh and cut away the bone, leaving a small piece of the leg with the skin intact. Make sure to separate the meat well from the bone.
Flatten the meat, then season it with salt and pepper. Next, lay down the dill sprigs and top them with the Korean-style carrots.
On one side, place three strips of red bell pepper and roll it up tightly. Tuck the roll into the skin, and I also secured the ends of the skin with toothpicks.
Brush with oil and place in a greased baking dish. Bake for 30-35 minutes.
Serve as a cold appetizer, sliced into pieces.