Oven baja en carbohidratos

Oven‑Roasted Chicken Breast with Smoked Peppers and Rosemary Sauce

Name: Oven‑Roasted Chicken Breast with Smoked Peppers and Rosemary Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: 🇪🇸 España
Ingredients: 800g skinless, boneless chicken breast; 150g smoked red peppers; 2 leaves fresh rosemary; 4 tablespoons extra‑virgin olive oil; 1 clove garlic; to taste coarse salt and freshly ground black pepper

📍 🇪🇸 España

⏱️Prep: 20 min

🔥Cook: 40 min

⏰Total: 60 min

🍽️4 servings

● Difficulty: Medium

When the oven reaches 200 °C, the chicken breast is covered with a layer of smoked peppers that, as they brown, release an intense aroma that fills the kitchen. The rosemary, sprinkled over the meat, caramelizes and gives the exterior a crunchy texture, while its herbal scent blends with the pepper smoke.

When the breast is removed from the oven, the meat is juicy and tender. The contrast between the sweet‑smoky flavor of the pepper and the fresh, aromatic rosemary creates a perfect balance of tradition and modernity. Each bite becomes an experience that combines the classic simplicity of the breast with a avant‑garde touch that surprises the palate.

🛒 Ingredients

4 servings

800g skinless, boneless chicken breast
150g smoked red peppers
2 leaves fresh rosemary
4 tablespoons extra‑virgin olive oil
1 clove garlic
to taste coarse salt and freshly ground black pepper

👨‍🍳 Step-by-step instructions

Step 1: Preheat the oven to 220 °C. Meanwhile, place the smoked peppers and rosemary on a baking sheet lined with parchment paper, drizzling them with 2 tablespoons of oil. Heat the oil to 180 °C so the peppers release their essential oils without burning, ensuring the outer layer stays crisp and not bitter.
Step 2: Season the chicken breasts with coarse salt and pepper. Lay them on the peppers, skin side down, and add the minced garlic. Drizzle with the remaining oil. Roast for 25 minutes at 220 °C. Then turn the breasts and roast for another 15 minutes at 200 °C, until the interior reaches 70 °C, ensuring a Maillard reaction on the surface without drying the interior.

💡 Chef's tip

The key is to keep the oven at 220 °C for the first 25 minutes so the pepper layer caramelizes. Lowering to 200 °C for the remainder allows the internal temperature to rise slowly, preventing the chicken from drying out and keeping the juices inside.

📝 Our take

Esta receta convierte una simple pechuga en un festín aromático, donde el romero y el pimentón se funden como si fueran versos de un poema andaluz. La textura jugosa y el sabor ahumado hacen que cada bocado sea una invitación a recordar las tardes bajo el sol de Sevilla. Si buscas un plato que combine tradición y modernidad, este es el indicado. ¡A disfrutar sin excusas!

🍷 Wine & food pairing

Prueba un tinto joven de la DO Ribera del Duero. Su acidez corta la grasa del pollo y sus notas frutales resaltan el ahumado de los pimientos.