In a large ziploc bag add the chicken legs, melted butter, olive oil, oregano, paprika, garlic, lemon juice, salt and pepper. Close the ziploc bag and toss everything together well.
Place the ziploc bag in the fridge and marinate for a minimum of 30 minutes up to 24 hours.
Preheat the oven to 450 F degrees.
Transfer the chicken legs to a large casserole dish and place the lemon slices in between the legs. Bake uncovered for 30 to 35 minutes or until legs are golden brown and cooked through.
Garnish with fresh thyme and serve warm.
To ensure your chicken is cooked through, the best way is to use a thermometer. A thermometer inserted in the middle of the drumstick should read 180 to 185 degrees. If you don't have a thermometer, another way to ensure your chicken is cooked is to pierce it with a knife and if the juices that run out are clear, your chicken should be cooked.
Chicken thighs either boneless and skinless or with skin and bones can also be used though they might require 5 or 10 extra minutes to cook. Use the above mentioned methods for checking for doneness.
Chicken breast can also be used, but the cooking time could vary based on size of breast.
Serve these along with salads, rice, mashed potatoes, roasted potatoes, coleslaw, etc.
Total time includes time to marinade the chicken.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.