7 Easy Rotisserie Chicken Recipes for Dinner

Some days, you want to cook. Other days, you want dinner to appear while you put on your cozy pants.

We can help with that.

These easy rotisserie chicken recipes start with a little help from Newport Market: hot rotisserie chicken available as a whole or half bird, plus a cold, already-off-the-bone option that makes prep even easier.

Serve your chicken with a few favorite sides, or turn it into soup, tacos, pasta or sandwiches. You bring the appetite. We’ll give you a head start.

Pick your dinner shortcut

Hot whole rotisserie chicken: A delicious starting point for a family dinner or recipes that call for shredded chicken.

Hot half rotisserie chicken: A smaller option when you don’t need a whole bird. Pair it with salad, bread or a favorite side for a simple meal.

Cold, off-the-bone chicken: Skip the carving and get straight to assembling wraps, tossing pasta or making a cozy pot of soup.

For the recipes below, measure the amount of cooked chicken listed. The amount of meat you get from a whole or half bird will vary.

• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 cups dry egg noodles
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• Optional: chopped parsley and a squeeze of lemon

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery. Cook for 8–10 minutes, stirring occasionally, until beginning to soften.
2. Add the garlic and thyme. Stir for 30 seconds.
3. Pour in the broth and bring to a boil. Add the egg noodles, reduce to a steady simmer and cook according to the noodle package directions.
4. Stir in the chicken and simmer until hot throughout. Season with salt and pepper.
5. Finish with parsley or a squeeze of lemon, if you like.

Make it a meal: Serve with crusty bread for dipping.

• ⅓ cup water
• 2 cups shredded cabbage or bagged slaw mix
• 1 tablespoon lime juice
• ¼ teaspoon salt
• 1 avocado, sliced
• ½ cup salsa
• Optional: cilantro, sour cream and crumbled cotija cheese

Instructions

1. Toss the cabbage with the lime juice and salt. Set aside.
2. Heat the olive oil in a skillet over medium heat. Add the chicken, taco seasoning and water.
3. Cook for 5–7 minutes, stirring, until the chicken is hot throughout. Add another splash of water if needed.
4. Warm the tortillas according to their package directions.
5. Fill with chicken, slaw, avocado and salsa. Add your favorite toppings.

Make it a meal: Add a side of beans or rice.

• ¼ cup grated Parmesan, plus more for serving
• Salt and black pepper, to taste

Instructions

1. Cook the pasta according to the package directions. Reserve 1 cup of pasta water before draining.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the tomatoes and cook for 3–4 minutes.
3. Add the chicken and ¼ cup of pasta water. Stir until the chicken is hot throughout.
4. Add the spinach and stir until wilted.
5. Turn the heat to low. Add the drained pasta, pesto and Parmesan. Toss, adding reserved pasta water a little at a time until the sauce coats the pasta.
6. Season to taste and serve with extra Parmesan.

Make it your own: Swap the tomatoes for roasted red peppers.

• 2 green onions, sliced
• Salt and black pepper, to taste

Instructions

1. Pierce each potato several times with a fork. Place on a microwave-safe plate and microwave on high for 10 minutes. Turn carefully, then continue in 2-minute intervals until all four are tender. Remove individual potatoes as they finish.
2. Meanwhile, combine the chicken, BBQ sauce and water in a skillet over medium-low heat. Stir occasionally until hot throughout.
3. Split the potatoes and gently fluff the insides with a fork. Season with salt and pepper.
4. Add the BBQ chicken and cheddar while the potatoes are hot.
5. Finish with sour cream and green onions.

Prefer oven-baked potatoes? Bake pierced potatoes at 425°F for approximately 45–60 minutes, or until tender.

Instructions

1. In a large bowl, toss the chicken, romaine, dressing, Parmesan and crushed croutons.
2. Add black pepper and a squeeze of lemon, if desired.
3. Divide the filling among the tortillas. Fold in the sides and roll tightly.
4. Slice in half and serve immediately for the best crunch.

Newport shortcut: Our cold, off-the-bone chicken makes this one especially easy.

• 2 teaspoons apple cider vinegar
• Salt and black pepper, to taste
• Optional: sliced pickles

Instructions

1. Combine the slaw mix, mayonnaise and vinegar in a bowl. Season with salt and pepper.
2. Add the chicken, BBQ sauce and water to a skillet over medium-low heat.
3. Cook for 7–10 minutes, stirring occasionally, until hot throughout.
4. Toast the buns if you like.
5. Pile the chicken onto the buns, top with slaw and add pickles.

Make it a meal: Serve with chips, a green salad or roasted vegetables.

• Butter or olive oil, for the bread
• Optional: lemon wedges

Instructions

1. Prepare the salad kit, or toss the greens with dressing.
2. Slice the bread and serve with butter or olive oil.
3. Divide the hot chicken between two plates alongside the salad and bread.
4. Add a squeeze of lemon if you like. Dinner is served.

Appetites and chicken sizes vary, so choose a whole bird if you’d like a more generous meal.

What should I buy with my rotisserie chicken?

Pick a dinner above, then round out your shopping list with its supporting ingredients:

• Soup night: Broth, noodles, carrots, celery and bread.
• Taco night: Tortillas, cabbage, salsa, avocado and lime.
• Pasta night: Pasta, pesto, spinach, tomatoes and Parmesan.
• An easy plate: Salad, good bread and your favorite side.

A few ingredients and a cooked chicken can make dinner feel much more manageable.

Let Newport Market give you a head start on dinner

Whether you’re picking up a hot whole bird, a hot half bird or cold chicken already off the bone, Newport Market can help you spend less time getting dinner started and more time enjoying it.

Stop by our employee-owned market in Bend, pick your dinner shortcut and gather a few delicious things to go with it.

Cozy pants optional. A good dinner encouraged.