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Place the chicken legs in a large mixing bowl and drizzle them with olive oil. Toss until coated, then sprinkle on the seasoned salt, onion powder, garlic powder, paprika, salt, and black pepper. Mix well so every piece is seasoned. Set aside for now.
Melt the butter in a large skillet over low heat. Sprinkle in the flour and whisk continuously, cooking for 2–3 minutes to form a smooth roux.
Pour in the chicken broth, cream of chicken soup, and chicken bouillon powder. Stir well and bring the mixture to a gentle simmer. Let it cook for about 4–5 minutes, until thickened, then remove from the heat.
Transfer the chicken legs to a 9×13 baking dish and pour the gravy over them. Scatter the sliced peppers and onions on top, cover with foil, and bake at 350 degrees for 1 hour.
After one hour, remove the foil and raise the oven temperature to 400 degrees. Bake uncovered for another 30 minutes, then serve and enjoy.