Name: Rotisserie Chicken, Roasted Red Pepper & Anchovy Platter Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 small rotisserie chicken, shredded (keep the bones for stock); 4 roasted red peppers from a jar, plus 2 tbsp brine; 1 mozzarella ball, drained; 80g can brown anchovies in oil; 1-2 tbsp sherry vinegar; 2 tbsp extra virgin olive oil; A few thyme or oregano sprigs, leaves picked and chopped; Small handful of toasted flaked almonds; Crusty bread

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Introduction

This rotisserie chicken platter combines tender shredded chicken with sweet roasted red peppers, creamy mozzarella, and savory anchovies for a flavorful, easy-to-assemble dish. Perfect for sharing, it makes a simple yet impressive lunch or light dinner served with crusty bread.

The dish is served on an oval white plate placed on a white marbled surface with a blue striped cloth on the right side. The bottom layer consists of shredded cooked chicken with golden brown crispy skin pieces scattered throughout. On top of the chicken, there are bright red roasted bell pepper slices, creamy white dollops of soft cheese, and light brown toasted almond slices sprinkled evenly. The dish is drizzled with golden olive oil and small green herb sprigs are spread for garnish. Two silver spoons rest on the left edge of the plate, and a small white bowl with blue patterns filled with more toasted almond slices sits near the bottom left corner. A glass jar with yellow oil stands above the plate's top edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small rotisserie chicken, shredded (keep the bones for stock)
4 roasted red peppers from a jar, plus 2 tbsp brine
1 mozzarella ball, drained
80g can brown anchovies in oil
1-2 tbsp sherry vinegar
2 tbsp extra virgin olive oil
A few thyme or oregano sprigs, leaves picked and chopped
Small handful of toasted flaked almonds
Crusty bread, to serve

Instructions

Step 1: Spread out the shredded rotisserie chicken evenly on a large serving platter.
Step 2: Slice the roasted red peppers and arrange them around the chicken on the platter.
Step 3: Tear the mozzarella ball into pieces and scatter them over the chicken and peppers.
Step 4: Drain the anchovies but reserve the oil in the can. Scatter the anchovies on top of the platter.
Step 5: In a small bowl, whisk together the sherry vinegar, reserved anchovy oil, extra virgin olive oil, 2 tablespoons of the pepper brine, chopped herbs, and a pinch of seasoning. Adjust the vinegar amount to taste if needed.
Step 6: Drizzle the dressing evenly over the chicken, peppers, mozzarella, and anchovies.
Step 7: Sprinkle the toasted flaked almonds over the platter for extra crunch.
Step 8: Serve immediately with crusty bread to soak up the flavors.

Tips & Variations

For a milder flavor, rinse the anchovies before adding or substitute with capers.
Add fresh lemon zest or a squeeze of lemon juice to the dressing for brightness.
Use fresh roasted peppers if available for a more vibrant taste.
Swap the mozzarella for burrata for extra creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The dressing may soften the bread and peppers over time, so it’s best enjoyed fresh. Reheat chicken separately if desired, but serve the platter components cold or at room temperature for best flavor.

How to Serve

A white ceramic oval plate sits on a white marbled surface. On the plate, shredded cooked chicken forms the base layer with its light brown and white tones. Scattered on top are bright red roasted pepper slices, soft white dollops of cheese, and flat tan almond slices adding texture. Small brown anchovy fillets are layered over the chicken and peppers. Everything is drizzled with golden olive oil and sprinkled with finely chopped green herbs and black pepper dots. A silver spoon and fork rest on the plate's edge. Next to the plate, a small white bowl with blue patterns holds more almond slices. A striped blue cloth lies beside the plate. A glass of yellow olive oil is in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can roast or poach chicken breasts or thighs and shred them as a substitute. Rotisserie chicken just adds convenience and extra flavor.

What can I serve instead of crusty bread?

This platter also pairs well with crackers, pita wedges, or even fresh vegetable sticks for a lighter option.