Just about every grocery store, from big national chains to local family-owned shops, sells house-made rotisserie chickens. They are incredibly convenient and versatile, allowing busy families to throw together dinner with little effort. Slice thin for sandwiches, shred for tacos or simply serve on a fresh salad. Rotisserie chickens are a bit of a Swiss Army Knife when you need to get dinner on the table quickly.
Of all the different brands on the market, which rotisserie chicken is the best? To answer that question, I reached out to a handful of chefs and culinary professionals from across the country to ask their favorite store-bought rotisserie chicken. They all agreed that Whole Foods Market wins out thanks to its minimal ingredients and simple flavors.
Why Chefs Love Whole Foods Rotisserie Chicken
“My absolute favorite brand of rotisserie chicken is from Whole Foods,” says Joanne Gallagher, co-founder and recipe developer at Inspired Taste. “I love that this brand has clean ingredients and follows animal welfare standards: no antibiotics, no added hormones, and traceability to the farm. It’s a feel-good, taste-good choice that makes everyone happy.”
Chickens sold in Whole Foods Market’s meat department and in prepared foods are certified by the Global Animal Partnership, meeting more than 100 animal welfare requirements, including density standards and an enriched environment.
The Whole Foods Market Original Classic Rotisserie Chicken contains very few ingredients—just organic black pepper and sea salt. A 3-ounce serving contains 310mg of sodium, which is less than other brands that contain ingredients like sodium phosphate, which is used to preserve moisture.,
For George Ryle, chef, Swaledale Butchers in March, England, if he’s buying a rotisserie chicken, it’s likely from Whole Foods. “When I’m near a Whole Foods, either here or in the U.S., I’ll usually pick one up.” Like Gallagher, Ryle says he likes Whole Foods’ chicken for its simple ingredient list and clean flavor.
“The flavor is clean, the skin’s good, and the seasoning works across different dishes,” Ryle says. “It’s one of the few that doesn’t taste sweet or overly processed.” The simple seasoning allows chefs to use the chicken in a wide variety of dishes, whether served on its own or paired with extra sauces or unique flavors.
Mimi Council, former bakeshop owner and creator of Mimi’s Organic Eats, says the Whole Foods rotisserie chicken is great in a pinch, especially when traveling. She says she prefers the minimal ingredients. “I always cook my dog ‘people food,’ and we have gotten this while traveling before, so we both can eat it. It works really well.”
Honorable Mentions
While Whole Foods’ rotisserie chicken may claim the top spot among many chefs, there are other store-bought brands worth trying. JR Bearden, executive chef at Osteria Olio in Athens, GA, says he loves Publix rotisserie chicken for its high-quality, straightforward flavor.
“I am a firm believer in the virtues of the rotisserie chicken,” Bearden says. “As a busy chef, it comes in handy often. The flavor is there, and typically it’s prepared in a simple way that makes it a great blank template to let the cook prepare a tasty, reasonably healthy meal any which way they’d like.” He says he typically buys one per week to help with meal prep for him and his wife, who is a busy pastry chef. “We shred the chicken by hand and then portion it for meals a couple of times per week.”
Another great option comes from Harris Teeter. Tito Marino, chef at Indaco in Charleston, SC, says he loves the convenience of a rotisserie chicken from the mid-Atlantic and southeast grocery chain. “I usually go for the plain roasted variety so I can add additional seasonings or sauces.”
To judge freshness, it’s important to look at the skin and leg meat, Marino says. “If the skin looks dark and leathery, you run the risk of picking up a dry bird. If the leg meat is shriveled up and pulled away from the bone, it may be overcooked.”
Easy Rotisserie Chicken Ideas
Whether you pick one up at Whole Foods or another local supermarket, rotisserie chickens offer a great deal of versatility. Here are some of the chefs’ favorite ways to use the chicken:
- Pot Pies: Gallagher recommends pulling the chicken off the bone and using the meat for a flavorful pot pie. “It folds in beautifully and gives you that homemade flavor without waiting around for it to roast or simmer. You can get started on your gravy sooner and add in small, diced pieces of the chicken at the end so it stays juicy.”
- Wraps or Tacos: Shredding rotisserie chicken for taco or wrap fillings is a no-brainer. Toss with your favorite sauce, even a simple salsa or store-bought enchilada sauce, and you have a super fast, delicious taco or wrap.
- Soups or Broths: You can treat rotisserie chicken as you would a homemade roasted chicken. That means saving leftover meat and bones for a flavorful broth. That’s exactly what Marino does with leftover bones: “Throw those bad boys in a little store-bought bone broth or stock, and it tastes like you spent all day laboring over a soup.”
- Casseroles: Bearden likes to use the meat for a make-ahead casserole. He adds it along with “potatoes, broccoli and sharp cheddar cheese into a casserole dish that serves us well after late nights at the restaurant.”
- Pan-Sauces: There will be leftover liquid in the container. Don’t throw that away. Bearden says pour any remaining juices into a container and save them for dinner. “Bring it to a simmer when dinner is close to being served, whisk in a few pats of butter, add a few drops of lemon juice and some chopped parsley, and you have a great pan sauce to serve with roasted vegetables or right on top of the chicken.”
The Bottom Line
Store-bought rotisserie chicken can help you put dinner on the table in a hurry. Just about every grocery store makes its own in-house chickens, so it’s not hard to find one in your neighborhood. Whole Foods Market Original Rotisserie Chicken is the favorite among chefs for its simple, fresh flavors and minimal added ingredients. Use it to make tacos or wraps, casseroles or salad toppings. And don’t forget to save leftover bones for a simple but flavorful chicken soup.
