Preheat your oven to 200°C (400°F). While it heats, pat the chicken legs dry with kitchen paper. This is a crucial first step — you'll see the paper absorb any moisture, which is the enemy of crispy skin. The drier the skin, the better it will brown.

In a large mixing bowl, combine the olive oil, minced garlic, smoked paprika, cumin, oregano, salt, pepper, lemon juice, and tomato puree. Stir until it forms a thick, fragrant paste. The colour will be a deep, rich rust red, and the smell of garlic and spices will be intoxicating.

Add the chicken legs to the bowl and use your hands to coat each piece thoroughly. Make sure the paste gets into every crevice. You'll feel the slick, oily mixture covering the skin. This is the moment the flavour begins to cling to the meat.

Arrange the seasoned chicken legs in a single layer in a 9x13 inch baking dish. Do not overlap them — if the legs are crowded, they will steam rather than roast. You should hear a gentle sizzle as they touch the cold dish.

Place the dish on the middle rack of the preheated oven and bake for 25 minutes. After this time, remove the dish carefully. You'll notice the chicken has started to brown and the edges of the skin are beginning to crisp. The kitchen will smell of toasted paprika.

Turn each chicken leg over using tongs. This ensures even cooking and browning. The underside will look pale and soft compared to the golden top. Return the dish to the oven for another 20-25 minutes.

Check for doneness. The internal temperature should reach 74°C (165°F) when inserted into the thickest part of the leg, away from the bone. The skin will be deep golden brown, almost caramelised in spots, and the juices will run clear when you pierce the meat. The sound of the crispy skin as you lift a leg from the dish is deeply satisfying.

Remove from the oven and let the chicken rest in the dish for 5 minutes. This allows the juices to redistribute. Sprinkle with fresh parsley before serving. The contrast of the green parsley against the deep red-brown chicken is beautiful.