Wash the chicken legs and dry them, put in a bowl and season with salt, black pepper, vegeta and smoked paprika.
Rub the spices into them well.
Put the butter and olive oil in a pan on the stove and heat it to high. Add the chicken legs and braise until golden on all sides. Take them out on paper towels to drain.
Pour out the grease from the pan, without washing it and pour in another 2 tbsp. Chop the garlic finely and add it to the new oil, braise for just a few seconds, just so it releases its aroma but doesn't burn, then pour in the broth and cream, stir, add the lemon juice and remove from the stove.
Arrange the chicken legs in a tray and pour on the creamy sauce. Add parmesan and thyme and cook in the oven at 356°F (180 °C) for 30 min.
The parmesan I used is the dry kind they sell in packets because I couldn't find any other. For a better taste use quality parmesan.
Optionally, at the end, sprinkle with parsley and spicy chili flakes.