Add the chicken legs to a large resealable plastic bag, then pour in the melted butter, olive oil, lemon juice, and minced garlic. Sprinkle in the dried oregano, smoked paprika, plus a generous pinch of salt and a good grind of black pepper. Seal the bag tightly, pressing out excess air, and massage the chicken through the bag so every leg is thoroughly coated in the lemon-garlic marinade.

Place the bag in the refrigerator and let the chicken marinate for at least 30 minutes; for deeper flavor, you can leave it for up to 24 hours, turning the bag once or twice if you think of it.

When you’re ready to cook, preheat your oven to 450℉. Remove the chicken legs from the bag and arrange them in a single layer in a large casserole dish or roasting pan, making sure the skins are facing up. Tuck the lemon slices in and around the chicken legs so they can roast and release their juices as the chicken cooks.

Transfer the dish to the preheated oven and bake, uncovered, for 30 to 35 minutes, or until the chicken legs are a rich golden brown and cooked through, with clear juices running when pierced and an internal temperature of at least 165℉.

Once done, remove the dish from the oven and let the chicken rest for a few minutes. Garnish with fresh thyme sprigs before serving, and enjoy the chicken warm, with the roasted lemon slices adding extra brightness on the plate.