Season the chicken

• Pat the chicken legs dry and place them in a bowl.
• Season generously with the all-purpose seasoning and add the oil so the seasoning sticks.
• Toss well to coat the chicken evenly.

Bake the chicken

• Arrange the chicken in a baking dish.
• Bake until cooked through and golden, turning once halfway.

Sauté the peppers and onions

• Add the sliced peppers and onions to the same pan.
• Stir in the chicken bouillon and minced garlic.
• Cook until the vegetables soften.

Make the roux

• Melt equal parts butter and flour in the pan.
• Cook, stirring, until the roux is smooth and lightly golden.

Build the gravy

• Slowly pour in the chicken broth while stirring.
• Add more seasonings and simmer until thickened.
• Taste and adjust the seasoning.

Smother the chicken

• Pour the gravy right over the baked chicken.
• Serve hot with rice, mashed potatoes or sautéed green beans.