Pat the chicken leg pieces dry with paper towels. Make 2–3 shallow slashes through the skin and into the flesh of each leg piece to help the marinade penetrate.

Make marinade

In a large bowl combine plain yogurt, minced garlic, grated ginger, lemon juice, 2 tablespoons vegetable oil, paprika, ground cumin, ground coriander, cayenne pepper, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Whisk until smooth and well combined.

Marinate

Add the chicken leg pieces to the bowl and rub the marinade thoroughly over and under the skin and into the slashes. Cover the bowl with cling film and refrigerate at least 2 hours, preferably overnight for best flavor (minimum 30 minutes if short on time).

Cooking & Finishing

Preheat and sear

Remove marinated chicken from the refrigerator about 20 minutes before cooking to take the chill off. Preheat oven to 200°C (400°F). Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place the leg pieces skin-side down and sear without moving for 4–5 minutes until deeply golden and crisp. Flip and sear the other side 2 minutes.

Finish in oven

Add 1/2 cup chicken stock (or water) to the pan around the chicken (not over the skin). Dot 1 tablespoon butter over the chicken pieces. Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until an instant-read thermometer inserted into the thickest part (not touching bone) registers 74°C (165°F). If the skin browns too quickly, loosely tent with foil.

Rest and garnish

Remove the skillet from the oven and transfer chicken to a plate. Let rest 5–10 minutes to allow juices to redistribute. Spoon any pan juices over the chicken, sprinkle with chopped fresh parsley, and serve with lemon wedges.

Serving suggestion

Serve each chicken leg piece with rice, roasted vegetables, or a simple salad. Squeeze a lemon wedge over the chicken just before eating for brightness.