Wash the legs, pat dry and season with salt, pepper and paprika. Put them in the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for 40-50 minutes.
Meanwhile peel the onion for the paprika dip. Cut the paprika, onion and cucumber into fine cubes. Mix with mayonnaise and ketchup.
Remove the chicken legs from the oven. Wrap thin ends of the legs with paper and knot them with kitchen string. Arrange in a bowl and add dip.