Roll the chicken legs in oil and salt, then put them in an oven dish and bake in a preheated 392°F (200 °C) oven for 10-15 min.
While the legs are baking, clean and chop the onion into crescents, put it into a bowl, sprinkle with a pinch of salt, 2 tbsp oil, finely chopped parsley, a pinch of black pepper and paprika, as well as a pinch of savory, stir well with a spoon for the ingredients to mix.
Once the chicken has baked a bit, take the oven dish out of the oven, put the meat in a plate, pour the onions and spices into the same oven dish, add the butter and then put the meat on top of the onions. Put it back in the oven.
Bake another 10 min. for the onions to crisp. Mix the milk and flour well in a bowl and once the chicken has gained a nice crust, pour the milk over it.
Bake another 15 min. until ready. If necessary, add more salt. Once you take the oven dish out of the oven, sprinkle with finely chopped green garlic.