Prepare the chickens. Season with salt and pepper inside and out.
Cut the bagel into small pieces and pour in the milk.
Peel the green peas.
Mix the oil at room temperature with salt, pepper and yolks. Finely chop the parsley.
In a bowl, mix the bagels, green peas, butter, nutmeg, and parsley.
Whisk the whites and add to the filling. Stir.
Fill the chicken with the filling. Secure the holes with a toothpick or skewers.
Grease the baking dish with oil.
Put the chickens in the form.
Spread the rosemary sprigs and lemon wedges between the chickens.
Bake the chickens in a preheated oven at 180g for 45-50 minutes.
Do not forget to water the chickens with juice that will stand out when baking. Increase the temperature to 200g and bake until Golden brown.
In a mixer, mix all the ingredients for the pesto, except the lemon.
Add the lemon juice to the finished pesto and mix.
Serve the chicken with your favorite side dish and pesto.