||Preheat oven to 400°F. Line a baking sheet with aluminum foil. Remove skin from chicken.
||To make salsa verde: Drain any standing oil from pesto. In a small bowl, combine pesto, mint, lemon juice, and capers if using.
||Transfer 1/4 cup salsa to a medium bowl and add chicken. Reserve remaining salsa verde to serve alongside chicken, or for another use. Toss chicken with the 1/4 cup salsa in bowl to evenly coat.
||Place chicken on prepared pan. Gently press bread crumbs evenly on top of chicken thighs. Bake until internal temperature of thigh is 180°F.