Set the oven to heat 220 degrees. Pour the flour into a bowl and gradually adding water, knead the dough. It must be supple and elastic. Cover with foil and set aside.
Remove the zest from one of the lemons and finely chop. Stir with coarsely chopped sage leaves and thyme. Add chopped garlic, olive oil, salt, pepper.
Coat the marinade of chickens on all sides. Cut the remaining lemon into large circles and stuff the chickens inside.
Divide the dough into 4 parts and roll each into a layer. Put in the middle of the chicken and roll it very tightly with the dough. So that there are no holes. Set aside for 5 minutes.
Bake the chickens in a coat in the oven for an hour. The crust will become very hard, but we don’t need to eat it.
Allow the chickens to stand for 15 minutes, then serve. Break the crust gently so as not to burn yourself with steam and throw it away.