- 8 Chicken thighs
- 1 jar of Red Pesto (180gr)
- Lemon juice ( 2 spoons)
- 20 Semi-Dried Tomatoes
- Capers with salt (2 spoons)
- 2 Red Peppers
- 2 Garlic cloves
- Extra Virgin olive oil
- Salt & pepper
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.