Wash the chicken legs under running water, then dry them well with kitchen paper.
In a bowl put a clove of garlic, oil, paprika, rosemary, salt and pepper.
Put the chicken legs in a food bag with the marinade plus a glass of white wine.
Massage the meat well so that it is coated with the sauce.
Leave to marinate for at least 2 hours, turning the thighs after about 1 hour so that they come into full contact with the sauce.
Drain the meat from the marinade, which you will keep aside, and arrange them on a baking dish lined with parchment paper with a drizzle of oil on top of it.
Bake at 200 ° C for about 45 minutes, turning and wetting from time to time with the remaining marinade.
Turn on the grill of the oven and brown them for about 5 minutes at 220 ° C. Serve hot.