Smothered Chicken

In a large bowl, toss the chicken drumsticks with olive oil. Season generously with garlic powder, onion powder, lemon pepper, garlic and herb seasoning, Montreal chicken seasoning, chicken seasoning blend, and smoked paprika. Mix well to coat.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken on all sides for about 5 minutes per side, until a nice crust forms. Work in batches if necessary.

Transfer the seared chicken to a large baking dish and set aside.

In the same skillet, add the diced yellow onion, green bell pepper, and red bell pepper. Sauté until they begin to soften and become translucent.

Add the minced garlic and cook for another minute until fragrant.

Add the stick of butter to the skillet and let it melt completely.

Sprinkle the all-purpose flour over the vegetables and stir to combine, creating a roux.

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

Continue to stir and cook the roux over medium heat until it reaches a nice golden brown color.

Slowly pour in the chicken broth while stirring constantly to prevent lumps. Continue stirring until the gravy is smooth.

Bring the gravy to a simmer and cook, stirring occasionally, until it has thickened.

Pour the finished gravy evenly over the chicken in the baking dish.

Cover the baking dish tightly with aluminum foil. Bake at 375°F (190°C) for 1.5 hours. For the last 30 minutes of baking, remove the foil to allow the chicken to brown.

Serve the smothered chicken and gravy hot over a bed of white rice, with a side of green beans and cornbread.