For the marinade, mix black pepper, paprika, salt, garlic powder and two tablespoons of olive (sunflower) oil.
Chickens (approximate weight of each 500-550 grams) carefully dry with a paper towel and RUB the marinade inside and out.
Chop the onion, cut the pumpkin into small cubes. (given the weight of already peeled vegetables) Fry in olive oil (1 tbsp) on high heat until half cooked.
Wheat grits calcined in a dry pan, stirring constantly, 3-5 minutes. Pour boiling water, cover the pan with a lid and cook the grits over moderate heat for 10-13 minutes. Then remove the lid and bring the porridge to semi-readiness. 5 minutes will be enough. During this time, all the liquid will evaporate.
Mix wheat porridge with vegetables, salt, season with paprika, pepper (all to taste), mix. To cool down a bit.
Stuff the chicken with wheat and vegetable filling.
Tie the chicken legs with cooking thread, pin the wings with toothpicks. Thus, the chickens during cooking will not "open" and the filling will not fall out.
Put the chickens in a baking dish.
Bake in preheated oven to 180° for 40-45 minutes. Then increase the oven temperature to 200° and cook the chickens for another 5-7 minutes. Always consider the features of your technique.