Preheat your oven to 200°C (400°F). Position a rack in the centre of the oven. As it heats, line a large, rimmed baking tray with foil or baking paper for the easiest possible cleanup. You should hear the gentle hum of the oven reaching temperature.

Pat the chicken legs completely dry using kitchen paper. This step is vital; dry skin will turn golden and crisp, while wet skin will steam and stay pale. You should feel the paper coming away dry, with no slippery moisture left on the skin.

In a small bowl, mash together the softened butter, minced garlic, lemon juice, smoked paprika, dried thyme, salt, and pepper until you have a uniform, fragrant paste. The smell of garlic and lemon should be sharp and inviting. Use a fork to ensure there are no lumps of unmixed butter.

Rub the garlic butter mixture all over the chicken legs, working it under the skin where possible. Lift the skin gently with your fingers; you will see the butter paste slip beneath, promising flavour right down to the bone. Ensure every piece is evenly coated.

Arrange the chicken legs in a single layer on the prepared baking tray, leaving a small gap between each piece. If they are touching, they will steam rather than roast. Drizzle the olive oil over the top for extra shine.

Bake for 35 to 40 minutes, turning the tray halfway through. You are looking for the skin to turn a deep, golden brown and become visibly crispy. The juices should run clear when you pierce the thickest part of a thigh with a knife, and the internal temperature should hit 75°C (165°F) on a meat thermometer. The aroma of garlic and roasted chicken will fill your kitchen.

Remove from the oven and let the chicken rest for 5 minutes on the tray. This allows the juices to redistribute back into the meat. Sprinkle with fresh parsley before serving. The sizzling sound will subside as it rests.