Prepare the Garlic Butter: In a small bowl, combine the softened butter, minced garlic, parsley, thyme, smoked paprika, salt, and pepper. Mash it together with a fork until everything is evenly distributed. You'll smell the fragrant garlic and herbs immediately—a promise of the flavour to come.

Preheat and Prep: Preheat your oven to 200°C (fan 180°C / Gas Mark 6). Pat the chicken legs completely dry with kitchen paper. This step is crucial; dry skin will sear beautifully, while wet skin will steam and turn rubbery. The paper should feel almost dry after you've blotted them.

Create the Butter Pocket: Using your fingers, gently loosen the skin of each chicken leg from the meat, creating a small pocket. Be careful not to tear the skin. Slide about a teaspoon of the garlic butter mixture under the skin of each piece, pressing it down to spread it evenly over the meat. The skin will look slightly puffy and speckled with herbs.

Sear for Golden Perfection: Heat the olive oil in a large, oven-safe skillet or frying pan over medium-high heat. When the oil shimmers and a drop of water sizzles on contact, place the chicken legs skin-side down. Sear for 3-4 minutes without moving them. You are listening for a steady, satisfying sizzle and looking for a deep, even golden-brown colour. The skin will tighten and turn glossy.

Build the Pan Sauce: Flip the chicken legs so the seared side is up. Pour the chicken stock into the hot pan. It will bubble up immediately, releasing the browned bits (the fond) from the bottom of the pan with a wooden spoon. This liquid will become a savoury base that keeps the chicken moist during baking.

Bake to Juicy Tenderness: Transfer the skillet to the preheated oven. Bake for 35-40 minutes. Halfway through, baste the chicken legs with the pan juices. The chicken is ready when the skin is a rich, deep amber, the juices run clear when pierced with a knife, and the internal temperature reaches 74°C. The aroma filling your kitchen will be intoxicatingly savoury.

Rest and Glaze: Remove the skillet from the oven. Carefully transfer the chicken legs to a warm serving platter. Whisk the lemon juice into the pan juices—the acidity will brighten the whole dish. The sauce should be slightly thickened and glossy. Pour a little over the chicken as a final glaze, then sprinkle with fresh parsley.