Preheat your oven to 200°C (400°F). While it's heating, pat the chicken legs dry with kitchen paper—this step is crucial for achieving that golden, crispy skin. You'll notice the paper coming away slightly damp; that's exactly what you want to remove.

In a large mixing bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, smoked paprika, salt, and black pepper. Whisk everything together until the oil turns a pale golden hue and you can smell the sharp, fragrant garlic and citrus working together.

Add the chicken legs to the bowl and toss thoroughly. Use your hands to massage the marinade into every crevice—the skin should feel slick and glossy, and you'll see flecks of oregano and paprika clinging to the surface. Cover the bowl with cling film and let it sit at room temperature for 15 minutes, or refrigerate for up to 2 hours for deeper flavour.

Arrange the chicken legs in a single layer in a large baking dish or on a rimmed baking tray lined with foil. Make sure there's a little space between each piece—if they're touching, the steam will prevent the skin from crisping. The legs should look nestled but not cramped.

Roast for 25 minutes, then remove the tray from the oven and baste the legs with the pan juices. You'll see a beautiful golden-brown colour starting to develop on the tops, and the kitchen will smell like a Mediterranean taverna. Return to the oven for another 20–25 minutes.

Check for doneness: the internal temperature should reach 75°C (165°F) when inserted into the thickest part of the leg without touching the bone. The skin should be crisp and deep amber, and the juices will run clear when you pierce the meat with a fork. If the skin isn't as crackly as you'd like, switch the oven to grill for the final 2–3 minutes—watch carefully so it doesn't burn.

Remove from the oven and let the chicken rest in the dish for 5–7 minutes. During this time, the juices redistribute back into the meat, ensuring every bite stays moist. Sprinkle with fresh parsley just before serving.