Supermarket rotisserie chickens are a tempting sight. By the time you get home from the grocery store, however, your chicken may have become cold. You can, of course, cut up the whole chicken and use it for chicken salad or other recipes, but if you want to serve the chicken whole, you can also reheat it using either the microwave, which is faster but won't crisp up the skin, or a conventional oven.
Move the oven rack to the lower third of the oven. Preheat the oven to 176 degrees C. Cover a baking tray with foil; place the chicken on the baking tray.
Brush the chicken's skin with the olive oil, vegetable oil or melted butter. Cover the chicken with aluminium foil.
Place the chicken in the oven. Reheat the chicken in the oven for 20 minutes. Using an oven glove, remove the foil covering from the chicken. Switch the oven to "Broil." Broil the chicken for three or four minutes, watching it closely to make sure it doesn't burn. This will crisp up the chicken's skin.
Place the chicken in a microwave-safe dish.
Cover the dish with microwave-safe cling film. Using a sharp kitchen knife, cut four 1- to 2-inch slits into the cling film. These vents will prevent steam, which can both burn you and make the chicken skin soggy, from building up.
Microwave the chicken on high power for three minutes. If your microwave has a "Reheat" function, press this button instead and enter in the weight of the chicken, which you can usually find on the packaging. Remove the chicken from the microwave and let it sit for a few minutes. Carefully remove the cling film from the dish.
Always keep chicken refrigerated.