Recipes For Store-Bought Rotisserie Chicken

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Just about every supermarket with a deli department sells whole chickens roasted to golden perfection on a rotisserie. Moist, tasty, healthy and convenient, it’s almost as easy to pick up a rotisserie chicken on your way home from work as it is to drive through the nearest fast-food joint.

Though you have a good dinner just by cutting up the chicken and accompanying it with a side of rice and a green vegetable, that can get a little bit boring. It’s easy to jazz up a store-bought rotisserie chicken, and set a special dinner on the table that your family will love.

  • When buying your chicken, make it the last item into your cart. Choose one that looks evenly golden, isn’t dry or shriveled looking, and if your store offers it, is made with low-sodium seasonings

Rotisserie Chicken with Peaches

Special enough for company, jazzing up a rotisserie chicken with fruit, walnuts and feta cheese gives it a slightly exotic flair. Serve with a long grain wild rice blend.


  • Rotisserie chicken, skinned and quartered
  • 2 tablespoons olive oil
  • 1 tablespoon peach jam or preserves
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon sherry vinegar
  • ½ teaspoon coarse salt
  • 3 ripe peaches, peeled and sliced
  • ½ cup fresh basil leaves
  • ½ cup crumbled feta cheese
  • ½ cup glazed walnuts, chopped
  1. In small bowl, whisk together oil, jam, cayenne, vinegar and salt. Add peach slices and toss to combine.
  2. Arrange chicken pieces on serving platter.
  3. Evenly spoon the peaches over the chicken, then sprinkle with feta, basil and walnuts.

Flatbread Chicken Wraps

Wrap up an easy chicken salad in flatbread, and you have a quick, delicious weeknight dinner.


  • 1-1/2 cups shredded rotisserie chicken breast
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon coarse salt
  • ¼ teaspoon black pepper
  • 4 cups bagged hearts of romaine salad, chopped
  • 3 ounces fresh mozzarella cheese, coarsely grated
  • ½ cup fresh basil leaves, torn
  • 1 pint cherry tomatoes, quartered
  • Cooking spray
  • 2 multigrain flatbreads
  • 1 large garlic clove, cut in half
  1. Combine olive oil, vinegar salt and pepper in a mixing bowl.
  2. Toss lettuce, chicken, mozzarella, basil and tomatoes in the oil mixture until coated.
  3. Heat a large skillet over medium-high heat, and spray with cooking oil.
  4. Cook each flatbread for one minute on each side until toasted. Rub one side of each flatbread with the cut side of the garlic clove.
  5. Arrange a quarter of the chicken mixture in the center of each flatbread, roll and serve.

Rotisserie Chicken Chili

Warm up on a cold winter night with this hearty chicken chili. Serve with cornbread and a green salad.


  • 4 cups shredded rotisserie chicken
  • 2 (28 ounce) cans pureed tomatoes
  • 15 ounce can kidney beans, drained
  • Small diced green bell pepper
  • 1 cup frozen corn kernels
  • 1 tablespoon chili powder, or to taste
  • 1 teaspoon ground cumin
  • ½ teaspoon hot sauce
  • Cilantro, chopped
  • Sour cream and shredded cheddar cheese for toppings
  1. In a stockpot, combine chicken, tomatoes, kidney beans, bell pepper, corn, hot sauce, chili powder and cumin.
  2. Bring to a boil over high heat, reduce heat and simmer for 5 to 10 minutes.
  3. Stir in 2 to 3 tablespoons chopped cilantro.
  4. Serve with a dollop of sour cream and shredded cheddar cheese on top of each serving.

Rotisserie Chicken Potpie Pockets

Rotisserie chicken and premade piecrusts from the freezer section of your supermarket turn into delicious potpies you can hold in your hand.


  • Rotisserie chicken, meat shredded
  • 1 tablespoon butter
  • ½ yellow onion, diced
  • 1 tablespoon flour
  • ¾ cup chicken broth
  • 1 (10 ounce) package frozen peas and carrots
  • Coarse salt
  • Black pepper
  • 2 premade 9-inch piecrusts
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Melt butter in saucepan. Add onion and cook for 3 minutes.
  3. Add flour and stir constantly while cooking for 1 minute.
  4. Slowly stir in broth. Cook until mixture thickens, about 3 to 5 minutes.
  5. Add peas, carrots, chicken, salt and pepper. Stir, then remove from heat.
  6. Cut each piecrust in half.
  7. Spoon a quarter of the chicken mixture onto one side of each half-circle of piecrust, leaving a small border.
  8. With your fingers, wet the border with water, then fold the crust over the chicken, pressing to seal.
  9. Make three 1-inch slits in the top of each potpie pocket.
  10. Set the pockets on a baking sheet, and cook for 15 to 18 minutes until golden brown.

Rotisserie Chicken Cobb Salad

Your rotisserie chicken becomes the base for a fresh salad that’s perfect for a light dinner or lunch. Add a good, crusty French bread with melted cheese and garlic for the perfect accompaniment.


  • 8 slices bacon
  • Rotisserie chicken, meat shredded
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Coarse salt and pepper to taste
  • 2 heads green-leaf lettuce, torn
  • 4 ounces blue cheese, crumbled
  • 1 pint cherry tomatoes, halved
  • 1 avocado, peeled, pitted and chopped
  • 1 small red onion, chopped
  1. Cook the bacon until crisp in a small skillet. Drain on paper towels, and pour 1 tablespoon of the bacon drippings into a small bowl.
  2. Add oil, vinegar, and salt and pepper to bacon drippings. Whisk and set aside.
  3. In large bowl, combine chicken, lettuce, cheese, tomatoes, avocado and onions.
  4. Crumble the bacon over the salad.
  5. Serve with the vinaigrette dressing.

There are so many ways to dress up a rotisserie chicken, you could buy one each week and not serve it the same way twice in a year. Make dinner a little bit easier by planning a meal each week around this versatile chicken, and enjoy the shortened time in the kitchen.

Last Updated: February 4, 2013
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About Michelle Ullman Michelle Ullman has lived and gardened in Southern California since childhood. A freelance writer, she covers topics ranging from gardening to home improvement to health issues. She also has experience as a catalog copywriter and poet. Michelle has trained and worked as a respiratory therapist and surgical technologist, but prefers to spend her time gardening, and walking with her dog. Michelle holds a Bachelor's Degree from Redlands University in Business Management. 

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