Two to three hours before the cooking, cut the chickens in half, lengthways. Flatten them. Put the pieces into a large earthenware dish, moderately sprinkle with all the herbs, none being allowed to dominate. Sprinkle with the following marinade: white wine, juice of 4 limes, 1 tablespoon of oil, salt and pepper. Turn the pieces frequently. Peel the 2 remaining limes, removing all the pith around the segments, slice and keep aside. Gently fry the grated carrots, chopped onions and a pinch of all the herbs with 1 tablespoon of oil in a saucepan. When the vegetables start to brown, put into an ovenproof dish, top with the chicken, skin side up, and bake in a hot oven (400F) for 20 to 25 minutes. Turn them. Finish the baking without browning too much. Meanwhile, reduce the marinade by 2/3 over a very high heat, skimming several times. Once the chickens are baked, arrange on the warm serving dish. Skim the fat off their juice, pour the marinade into the baking plate. Deglaze it by scraping the juices stuck to the bottom, gently bake for a few minutes. Sieve, add 2 large tablespoons of cream and the slices of the 2 limes kept aside. Heat without boiling, pour onto the chickens. Serve with glazed cucumbers.
