1 . Stage
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.
2 . Stage
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.
3 . Stage
Coat the marinade of chickens on all sides. Cut the remaining lemon into large circles and stuff the chickens inside.
4 . Stage
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.
5 . Stage
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.
6 . Stage
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.
7 . Stage