Cut the chicken on the breast side with poultry shears (or a sharp kitchen knife), flatten and place on a piece of aluminum foil.
Mix the juice of half of the lemons with olive oil, salt and pepper, remove the seeds from the chillies and chop them very finely (rinse your hands on the spot). Cut the sage leaves into thin strips, stir into the marinade with the chili peppers.
Pour and rub the marinade on both sides of the chicken, wrap in foil and leave for 2 hours. Then preheat the oven to 200 °C.
Put the chicken in the foil on a baking tray. Open the foil at the top and fold it to the side. Roast the chicken in the heated oven for about 1 1/2 hours until crispy. Garnish with lemon slices.
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