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Rotisserie chicken platter Recipe

American · Main course · 35 min total

A quick and satisfying meal using store-bought rotisserie chicken, served with roasted vegetables and a simple salad. Perfect for busy weeknights.

Ingredients

• 1 rotisserie chicken (about 2 lbs)
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup balsamic vinaigrette

Instructions

1. Preheat oven to 425°F (220°C).
2. On a baking sheet, toss potatoes and broccoli with olive oil, garlic powder, paprika, salt, and pepper. Spread in a single layer.
3. Roast for 20 minutes, stirring halfway, until tender and lightly browned.
4. Meanwhile, remove chicken meat from bones and shred into bite-sized pieces.
5. In a large bowl, combine salad greens and cherry tomatoes. Toss with balsamic vinaigrette.
6. Divide salad among plates, top with shredded chicken and roasted vegetables. Serve warm.

Tips

• Use leftover chicken for meal prep; store in fridge for up to 3 days.
• Add other roasted veggies like carrots or bell peppers as desired.

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