Preheat the oven to 180°C.
Season chicken skin-side down with Italian herbs, salt, and pepper.
Fold and tie chicken thighs into round parcels using cooking string.
Brown chicken in 30ml olive oil for 4 minutes per side and transfer to an oven dish.
Sauté the onion in remaining oil until softened.
Add tomatoes, anchovies, garlic, and chilli to the pan and cook for 5 minutes.
Pour sauce over chicken and bake for 20 minutes at 180°C.
Boil linguine in salted water until tender and drain.
Remove string from chicken and stir capers and basil into the sauce.
Serve chicken and sauce over linguine garnished with basil.