3 large yellow onions, finely chopped
1 medium green bell pepper, chopped
5 medium zucchini, chopped
3 medium potatoes, peeled and cubed
6 medium carrots, sliced
3 medium stalks celery, diced
1 1/2 cups water
1 clove garlic, minced
2 tablespoons olive oil
1 1/2 teaspoons paprika
2 green onions, thinly sliced
1 teaspoon seasoning salt
2 teaspoons dried sage
2 tablespoons fresh orange juice
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 teaspoon crushed red pepper flakes
In a medium bowl, mix onions, bell pepper, zucchini, potatoes, carrots, celery and water. Place onions/pepper mixture in a separate small mixing bowl.
Meanwhile, coat a roasting pan with olive oil and sprinkle with paprika. Cover roasting pan with foil and place in a low oven to steam.
In a large bowl, melt chicken broth with 1 tablespoon olive oil. Place under hot water occasionally to prevent sticking. Place chicken/broth mixture in roasting pan. Cover pan with foil and roast for 15 to 20 minutes, or until chicken is cooked through.
Remove foil and cook on medium heat until chicken is cooked through and juices run clear. Remove foil and continue cooking on medium heat for another five minutes. Drain on paper towels and serve hot.