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Pepper roast chicken with red pesto

40 minutes (marinade before)
4 persons

Preparation of the recipe


Lay chicken thighs in a bowl with garlic cloves, red peppers, desalted capers, semi dried-tomatoes, lemon juice, and season with oil, salt, pepper, and rosemary.


Cover the bowl and marinate in the fridge for 6 hours.


Warm up a pan with oil, and when it will be hot, roast the thighs 6-7 minutes until the skin has perfectly browned and have become crispy.


Add the marinade in the pan and keep cooking on low heat for other 25-30 minutes.


Serve the chicken thighs with the other ingredients and, finally, add some red pesto to make your dish delicious.