Season the chicken

• Wash and clean the chicken.
• Coat the chicken with oil.
• Season generously with onion powder, garlic powder, smoked paprika, lemon pepper, kickin chicken, Montreal chicken seasoning and salt.
• Toss the chicken to coat and set aside.

Chop the vegetables

• Chop the onions, green peppers and red peppers.

Sear the chicken

• Sear the chicken on all sides in a hot pan with oil.
• Transfer the seared chicken to a baking dish and set aside.
• Preheat the oven to 375 °F.

Make the gravy

• In the same pan, add oil and the chopped vegetables, tossing until translucent.
• Add the garlic cloves and the stick of butter.
• Once the butter melts, stir in the flour, onion and garlic powder, salt, pepper, Montreal chicken seasoning and paprika.
• Cook down briefly, then pour in the chicken broth and stir until the gravy thickens.

Bake the smothered chicken

• Pour the gravy over the chicken in the baking dish.
• Bake covered for 1 hour, then uncovered for 30 minutes.

Serve

• Cook the rice in the rice cooker.
• Warm the green beans in a pot.
• Serve the chicken and gravy over rice with green beans on the side.