Smothered Baked Chicken Legs
Tender, juicy chicken legs seasoned with bold spices, browned for flavor, then baked in a savory homemade gravy with peppers, onions, and garlic. A comforting family dinner perfect over rice or mashed potatoes.
Servings 6
Ingredients
- 4-5 lbs Chicken Legs
- 1 tbsp Chicken Seasoning +1/2 tsp
- 1 tbsp Garlic Powder +1/2 tsp
- 1 tbsp Onion Powder +1/2 tsp
- 1 tbsp Smoked Paprika +1/2 tsp
- 1 tbsp Italian Seasoning +1/2 tsp
- 1 tbsp Avocado Oil or any cooking oil you prefer
- 2 tbsp Butter divided
- 1 Red Bell Pepper, sliced
- 1 Green Bell Pepper, sliced
- 1 Yellow Onion, sliced
- 6-8 Garlic Cloves, minced
- 1/4 Cup All Purpose Flour
- 2 Cups Low Sodium Chicken Broth
Instructions
- Preheat oven to 375°F / 190°C.
- Place chicken legs in a large bowl and season generously with chicken seasoning, garlic powder, onion powder, smoked paprika, and Italian seasoning. Toss well to coat. (The measurements above are approximate. You may need more. You want to make sure the chicken is completely coated).
- Heat avocado oil and 1 tablespoon butter in a large deep skillet over medium-high heat.
- Brown the chicken legs for a few minutes on each side until golden. Work in batches if necessary. Remove chicken and set aside.
- Add the remaining tablespoon of butter to the skillet. Stir in the sliced bell peppers and onion. Cook about 5 minutes until softened.
- Add minced garlic and cook 1 minute until fragrant.
- Sprinkle the flour into the pan and stir it into the vegetables. Let the flour cook for a couple of minutes to remove the raw flour taste
- Slowly pour in chicken broth while stirring constantly until a smooth gravy forms.
- Season the gravy with about ½ teaspoon each of the chicken seasoning, garlic powder, onion powder, smoked paprika, and Italian seasoning.
- Return the chicken legs to the skillet and spoon gravy over the top. (Or transfer everything to a 9x13 baking dish if you don't have an oven-safe pan)
- Cover and bake for 45 minutes until chicken is tender and cooked through.