There are days when cooking from scratch isn't going to happen. All you really want to do is prepare an easy meal. My go-to item is a ready-made rotisserie chicken. Versatile and tasty, it's easy to plan meals around them without having to resort to canned or heavily processed food laced with additives and preservatives. One store-bought chicken that normally feeds a family of four can be converted into three meals for two people with a little bit of ingenuity and the addition of a few ingredients found in pantry.

Equipment you'll need:

  • Chef's knife
  • Cutting board
  • 2 large heavy bottomed skillets
  • Bean or potato masher
  • Cooking pot

Chicken Dinner

Rotisserie chicken with potatoes and broccoliA rotisserie chicken with potatoes and broccoli is a classic combination. (Photo: Agnes Kantaruk/Shutterstock)

Prep time: 5 minutes

Total time: 25 minutes

Yield: Feeds 2 to 4


  • 2 to 3 lbs. rotisserie chicken
  • 2 medium-sized russet potatoes, halved
  • 1 lb. broccoli head, trimmed
  • 2 tbs. olive oil, divided
  • Kosher salt and black pepper
  • Lemon wedge (garnish)

Cooking directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Lightly grease baking sheet. Place potatoes cut side down on sheet. Brush with 1 tbs. olive oil. Cut broccoli into florets, place on sheet in a single layer. Drizzle with remaining olive oil and sprinkle with salt and pepper. Cook for 20 minutes until florets are singed and crispy tender. Carve chicken and plate with potato and florets.
  3. Strip chicken of any dark and white meat that remains. Refrigerate in addition to potatoes and broccoli that remain.

Skillet BBQ Chicken Over Cornbread

Cornbread topped with BBQ chickenCornbread is already delicious by itself, but topped with BBQ chicken? Even better! (Photo: Enrique Gili)

Prep time: 10 minutes

Total time: 30 minutes

Yield: Makes 4 large wedges


  • 8.5 oz. corn muffin mix
  • 1 egg
  • 1/3 cup whole or 2% milk
  • 2 tablespoon olive oil, divided
  • 1 small red onion, peeled and sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 2/3 cup readymade or homemade BBQ sauce
  • 1/2 cup water
  • 2 cups chicken dark and white meat

Cooking directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Prepare corn muffin mix according to package directions. Coat 12-inch skillet with olive oil. Pour mix into skillet. Place on middle rack of oven and cook 15 to 20 minutes until golden brown.
  3. Meanwhile, heat 1 tablespoon olive oil in second skillet over medium high heat, until shimmering, about 2 minutes. Add onion and sauté until tender, about 5 to 6 minutes. Add sugar and vinegar, stir. Then add BBQ sauce and water, stir until chicken beings to pull apart and ingredients begin to bubble. Reduce heat and cover.
  4. Remove cornbread from oven and top with BBQ chicken. Spoon the jam-like juices over the contents of skillet. Serve hot. Use any chicken that remain in sandwiches.

Potato Broccoli Soup

Broccoli Potato Soup Making the broth for this soup involves using the leftover skin and bones from your rotisserie chicken. (Photo: Natalia Mylova/Shutterstock)

Prep time: 20 minutes

Total time: 8 hours 30 minutes

Yield: Makes 2 large bowls


  • 3 cups chicken broth
  • 1 tbs. butter
  • 1 tbs. olive oil
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 3 baked potato halves, cubed
  • 1 cup whole or 2% milk
  • 1.5 cups roasted broccoli florets

Cooking directions

  1. Prepare chicken broth by following this recipe.
  2. Melt butter with olive oil in cooking pot over medium high heat. Add onions and garlic, sauté 5 or 6 minutes until soft. Season with salt, pepper and red pepper flakes, stir until aromatic about 1 minute. Add potatoes, chicken broth and milk bring ingredients to a low boil and simmer for 15 to 20 minutes. Mash potatoes into small pieces. Add florets to warm.