You pick up a rotisserie chicken at your local Strack & Van Til on the way home, serve it with a few deli sides and dinner is handled. The next day rolls around, and half the chicken is still sitting in the refrigerator. So, how do you reheat rotisserie chicken so it tastes just as good the second night?

A few simple steps can keep the meat juicy and help you warm mashed potatoes, macaroni and cheese, gravy and vegetables at the same time.

For most people, the best way to reheat rotisserie chicken is in the oven because it preserves moisture and texture.

Quick Answer: To reheat rotisserie chicken without drying it out, place it in a baking dish with a small amount of broth or water, cover with foil and heat in a 350°F oven until it reaches an internal temperature of 165°F.

How do you reheat rotisserie chicken without drying it out?

The short answer is to cover the chicken, add a little liquid and warm it in a 350°F oven until it reaches 165°F internally.

“Covering the chicken helps retain moisture,” says Deli Director Kristin Snow. “Uncover it briefly to crisp the skin.”

A few key tips make a difference:

• Cover the chicken while it reheats to trap moisture and protect the meat.
• Add a splash of broth or water to create a humid environment in the baking dish.
• Reheat until the thickest part of the breast reaches 165°F.
• Remove the chicken from its original plastic tray before putting it in the oven.
• Uncover it during the last few minutes if you’d like crisper skin.

This is one of the best ways to reheat rotisserie chicken because it works well whether you’re warming an entire bird or several larger pieces.

Reheating Methods Compared

The oven method, step by step

When people ask how long to reheat chicken in the oven at 350°F, the answer depends on whether you reheat a whole bird or individual pieces. For a typical refrigerated rotisserie chicken, about 20 minutes covered plus a few minutes uncovered is usually enough.

Here’s the process:

1. Preheat the oven

Set your oven to 350°F. While it heats, remove the chicken from the refrigerator.

2. Transfer the chicken to a baking dish

Place the chicken in an oven-safe baking dish.

Add two to three tablespoons of broth or water to the bottom of the dish. The liquid creates moisture inside the covered dish as it heats.

3. Cover tightly

Cover the baking dish tightly with aluminum foil. The foil traps steam and helps keep the meat moist.

4. Heat until warmed through

Place the covered dish in the oven for about 20 minutes if you’re reheating a whole chicken.

5. Crisp the skin

Remove the foil and continue heating for another 5 minutes to give the skin a chance to firm up instead of remaining soft from the steam.

6. Check the temperature

Use a food thermometer to check the thickest part of the breast.

According to USDA food safety guidance, leftovers should be reheated to 165°F before serving. Refrigerated leftovers should also be used within three to four days and stored promptly after cooking or serving.

Air fryer, microwave and stovetop

For a faster option, these methods can work well depending on how much chicken you’re reheating.

Air fryer

For individual pieces, heat chicken in a single layer at 350°F for four to 5 minutes. The air fryer delivers crisp skin and works best for breasts, thighs, drumsticks and wings rather than a whole chicken.

Microwave

The microwave is the fastest option, but it’s also the one most likely to affect texture.

To get the best results:

• Use about 70% power instead of full power.
• Cover the chicken with a damp paper towel or microwave-safe lid.
• Add a spoonful of broth before heating.
• Heat in short intervals and check frequently.

The microwave works best for shredded chicken.

The tradeoff is that the skin won’t stay crisp and the texture can become slightly softer.

Stovetop

Place sliced or shredded chicken in a skillet over medium-low heat with a small amount of broth. Stir occasionally until heated through.

This method works best when leftover chicken is incorporated into another dish.

Skip the stovetop when reheating a whole chicken since it won’t heat evenly.

Reheating the deli sides alongside it

Rotisserie chicken often comes home with deli sides and reheating them properly helps the second meal feel as complete as the first.

Mashed Potatoes

To reheat mashed potatoes without losing their creamy texture, moisture is the key.

On the stovetop, place the potatoes in a saucepan over low heat and stir in a splash of milk or cream as they warm.

For the microwave, use a covered container and stir occasionally. A little milk helps restore texture.

Macaroni and cheese

Macaroni and cheese reheats best covered in the oven.

Place it in an oven-safe dish, stir in a small amount of milk, cover tightly and warm at 350°F.

During the final few minutes, uncover the dish if you’d like the top to firm up slightly.

Green beans and vegetable sides

Vegetable sides warm quickly. Heat them in a covered saucepan over low heat and remove once hot.

Gravy

Gravy benefits from a slow approach.

Warm it over low heat on the stovetop, whisking occasionally as it loosens and returns to its original consistency.

Timing everything together

Add oven-safe side dishes in the last 10 minutes of the chicken’s cooking time so everything finishes together.

Storage and food safety

A little planning helps leftover chicken stay safe and delicious:

• Refrigerate chicken within two hours of purchasing or serving it.
• Store leftovers in airtight containers rather than the original tray.
• Use refrigerated rotisserie chicken within three to four days.
• Freeze pulled chicken for up to four months for best quality.
• Reheat leftovers to 165°F before serving.
• Reheat only what you plan to eat.

Rotisserie chicken and sides from Strack & Van Til

A rotisserie chicken and a few prepared sides can easily become two meals.

At your local Strack & Van Til Food Market, you’ll find:

• Fresh rotisserie chickens in the deli, prepared in store
• Deli sides sold by the pound, including potatoes, coleslaw, macaroni salad, potato salad, macaroni and cheese, vegetables and more
• King’s Hawaiian rolls
• Bakery rolls and breads that round out the meal
• SVT To Go orders at strackandvantil.com available for pickup at stores throughout Lake and Porter Counties

For an expanded list of sides by the pound available in the Strack & Van Til Deli, see BBQ Sides: The Classics, the Salads, and What Pairs With Every Main.

Frequently asked questions about rotisserie chickens

Can you reheat a whole rotisserie chicken?
Yes. The oven is the best method for reheating a whole rotisserie chicken. Place it in a baking dish with a small amount of broth or water, cover with foil and heat at 350°F until the internal temperature reaches 165°F.

What is the best way to reheat rotisserie chicken?
For the best combination of moisture and texture, reheat rotisserie chicken in a 350°F oven. Covering the chicken helps prevent it from drying out, while uncovering it during the last few minutes helps crisp the skin.

How long does it take to reheat rotisserie chicken in the oven?
A whole rotisserie chicken takes about 20 to 25 minutes in a 350°F oven. Smaller portions or individual pieces may take only 10 to 15 minutes.

How long is leftover rotisserie chicken good for?
Properly refrigerated rotisserie chicken is best used within three to four days.

How do you reheat mashed potatoes?
Mashed potatoes reheat best with added moisture. Stir in a splash of milk or cream and warm them on the stovetop over low heat or in the microwave, stirring occasionally.

Get 2 dinners out of one chicken

Rotisserie chickens are an easy dinner favorite in the Region because they can make dinner simple on Day One and just as satisfying on Day Two. Pick yours up, plus a few delicious sides at the Strack & Van Til Deli near you. With the right reheating method, you can keep the meat moist, the sides flavorful and the entire meal feeling fresh again.

By Karyn G. Zafran