Ingredients

Method

1. 1

   In a large bowl, place the 14 cleaned chicken legs. Drizzle with olive oil. Season generously with garlic powder, onion powder, lemon pepper, Mrs. Dash Garlic & Herb, Montreal chicken seasoning, Kick'n Chicken seasoning, and smoked paprika. Use your hands to mix well, ensuring each chicken leg is fully coated.

2. 2

   Heat a large skillet over medium-high heat. Add the seasoned chicken legs and sear for about 5 minutes on each side until a nice crust forms.

3. 3

   Once seared, transfer the chicken legs to a large baking dish.

4. 4

   In the same skillet used for the chicken, sauté the diced yellow onion, green bell pepper, and red bell pepper. Cook until they start to soften and become translucent. Add minced garlic and cook for another minute until fragrant.

5. 5

   Add a whole stick of butter to the skillet with the vegetables and let it melt. Once melted, add 1/2 cup of flour to create a roux.

6. 6

   Season the roux with garlic powder, onion powder, Montreal chicken seasoning, smoked paprika, salt, and pepper.

7. 7

   Stir the mixture continuously over medium heat until it develops a nice golden-brown color.

8. 8

   Slowly whisk in 4 cups of chicken broth, stirring constantly to prevent lumps.

9. 9

   Let the gravy simmer, stirring occasionally, until it thickens to your desired consistency.

10. 10

    Pour the thickened gravy over the chicken in the baking dish. Cover the dish tightly with aluminum foil.

11. 11

    Bake in a preheated oven at 375°F (190°C) for 1 hour and 30 minutes. For the last 30 minutes of baking, remove the foil to allow the chicken skin to crisp up.

12. 12

    Let the smothered chicken rest for a few minutes before serving hot over a bed of rice.