Rotisserie Chicken Dinner
A comforting and effortless meal for the whole family featuring tender, juicy rotisserie chicken paired with seasonal roasted vegetables.
Ingredients
Main Ingredients
- 1 whole whole rotisserie chicken (about 3–4 lbs)
- 2 cups assorted seasonal vegetables (carrots, green beans, or bell peppers)
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper, to taste
- 1 cup cooked rice or quinoa (optional side) Optional
- fresh herbs for garnish (parsley, thyme, or rosemary) Optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Remove the rotisserie chicken from its packaging and place it on a cutting board. Allow it to rest for a few minutes.
- While the chicken rests, prepare the seasonal vegetables by trimming and chopping them into bite-sized pieces.
- Drizzle the vegetables with olive oil, adding garlic powder, onion powder, salt, and pepper. Toss until evenly coated.
Cooking
- Spread the seasoned vegetables on a baking sheet and roast them in the oven for about 25 minutes.
- Carve the rotisserie chicken into serving pieces and arrange on a large platter or individual plates, alongside the roasted vegetables.
Serving
- If using, spoon the cooked rice or quinoa on the side. Garnish with freshly chopped herbs.
Notes
For added flavor, consider reheating the chicken in a pan to crisp up the skin before serving. Experiment with different herbs when seasoning the vegetables for varied flavor profiles. Save leftover chicken bones and scraps to make a rich homemade stock. Pair this dish with a light salad or crusty bread to round out the meal. This recipe is perfect for meal prep.