13:55 and 14:01 have it.

If the skin is still on and you don't forget it in the oven too long, you shouldn't have to worry about it drying out. If it's one of those plastic-container rotisserie chickens, I usually find they're plenty juicy and will stand microwaving or oven reheating.

Anonymous wrote:Cut it like you were serving it -- remove the breast meat, legs, etc and heat them slowly in a roasting pan.

Add some chicken stock to keep the chicken from drying out.

I wrap each piece in aluminum foil and heat in the oven. I think that makes it more like when it was just cooked. The microwave can make it rubbery.

Cut it like you were serving it -- remove the breast meat, legs, etc and heat them slowly in a roasting pan.

I always just cut it into pieces and reheat in the microwave.

It's safe to heat in the oven (after all you could just eat it cold), but will take a while and the outside will be hot long before the inside. I'd cut it into pieces for more evn/faster heating.

I bought a roast chicken that we were going to eat for lunch, but then our plans changed and I put it in the refrigerator for dinner.
Is it safe to reheat it in the oven? How long / what temperature? Thank you.