Place the chicken pieces in a large mixing bowl and toss with the lemon juice, poultry seasoning, paprika, garlic powder, onion powder, black pepper and seasoning salt.
In a heavy-bottomed pot, heat the oil. When the oil is about to start smoking, add the chicken pieces and brown them on all sides. Remove chicken from pot and set aside.
Drain off excess oil from pot, making sure to keep the brown bits on the bottom of the pot. Return pot to stove and add the butter to help lift the brown bits of flavor off the pan. Add chicken stock, ketchup and brown sugar to the pot along with the chicken pieces, onion, tomato, green pepper, scallion, garlic, ginger, thyme, scotch bonnet and pimento seeds.
Cover pot and let everything simmer together until chicken is no longer pink in the centre and veggies are tender, about 30 to 40 minutes. Remove the thyme sprigs and serve on top of rice and peas.