Step 1

In a ziploc bag add chicken with butter, extra virgin olive oil, paprika, fresh rosemary leaves, fresh thyme leaves, fresh oregano leaves, salt and pepper

Step 2

Seal bag, and shake well until chicken is coated evenly with the butter and herbs

Step 3

Marinate in the fridge for 2-3 hours

Step 4

Preheat oven at 180C/350F

Step 5

Add chicken in an oven-safe baking tray and add chicken with marinade

Step 6

Bake for 30 minutes. Meanwhile prepare the herb butter

Step 7

Open oven and carefully remove oven-safe baking tray

Step 8

Turn chicken legs upside-down and add shallots in the tray

Step 9

Bake for 20 minutes

Step 10

Turn chicken legs once more, and bake for another 10-15 minutes until crispy and golden

Step 11

Garnish with fresh rosemary and thyme stems

Step 12

Serve while hot, with a teaspoon of herb butter on top of each chicken leg

Step 13

Finely chop chives

Step 14

In a small bowl add softened butter, chives, pink peppercorn and salt

Step 15

Combine well with a fork

Step 16

Refrigerate until chicken is ready to serve