8 chicken legs
1 apple, peeled and cored
1 orange, peeled and zested
2 carrots, cut in 4
1 bulbs garlic, finely chopped
3 green onions, finely chopped
2 teaspoons salt
1 (4.5 ounce) can condensed cream of chicken soup
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Place chicken legs on large baking sheets. Push them halfway up face down. Cook breast side in oven, maintaining zipper; turn once, removing plastic from bread edges. Push breast sides up. Brush juices with water arm; spoon sauce over the wet thighs.
Bake at 350 degrees F (175 degrees C) for 15 minutes.
In a large bowl combine apple, cut and orange zest, carrots, garlic, green onion, salt and cream of chicken soup. Mix together well.
Bake at 350 degrees F (175 degrees C) for 4 hours, or until chicken is cooked through and juices run clear. Cool on dish in refrigerator. Serve warm or at room temperature.