For the spice marinade, mix the peanut oil in a flat roasting pan with sea salt and paprika, add 1 teaspoon of soy sauce and the juice of one lemon and mix everything well.
Detach the chicken thighs from the bones. To do this, cut once lengthways along the bone with a sharp, small knife. At the same time, cut into the other side so that the meat that is on the bone is taken to the other side. Then remove from the bone with the knife from below as well. You simply pull the knife along the bone. Cut once along the short, smaller bone, generously cutting around the joint and cartilage and pulling out.
Roll the resulting coat, i.e. the meat flap with skin, well on all sides in the marinade. Fold the meat coat back up, similar to a roulade, with the skin around the entire meat. Place the released chicken legs in a roasting pan and roast openly in the preheated oven on the middle shelf for approx. 30 - 40 minutes.
During this frying process, a lot of frying liquid develops, which means that the meat cannot become dry. In addition, you have a relatively low-fat meat, despite the crispy skin, since most of the fat is fried.
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