Wash the chicken legs and pat dry. Rub evenly on all sides with salt, bell pepper and paprika.
Melt the butter, put it in a bowl with the tomato paste and honey and mix it to a spreadable mixture. Brush the drumsticks well on all sides with the mixture and let stand for about 15 – 30 minutes (so that the marinade soaks in well).
Place in a baking dish and roast in a preheated oven (convection oven 180 degrees, top-bottom heat 200 degrees) for about 30 minutes, then turn the drumsticks and roast for another 20 minutes.
Finally, for a crispy skin, turn the legs again and roast under the grill for 10 minutes. Serve with potatoes, imperial vegetables and a white wine poultry sauce.