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Rotisserie chicken, roasted red pepper & anchovy platter

One rotisserie chicken, roasted red pepper & anchovy platter

Rotisserie chicken, roasted red pepper & anchovy platter

Name: Rotisserie chicken, roasted red pepper & anchovy platter
Prep time: 15 min
Total time: 15 min
Yield: 4
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

Anna Glover

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Serves 4

Easy

Prep: 15 mins

No cook

A star rating of 4 out of 5.9 ratingsRate

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Use a rotisserie chicken as a base for this easy platter. Enjoy with mozzarella and roasted peppers then serve with crusty bread for soaking up the juices

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Chef Tom Booton's childhood delight of rotisserie chicken has now been refined at The Grill at The Dorchester, as shared on the BBC Good Food Podcast.

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal573
fat38g
saturates10g
carbs5g
sugars4g
fibre2g
protein50g
salt4.61g

Method

step 1

Spread out the shredded chicken on a large platter. Slice the roasted red peppers and nestle around the chicken.
step 2

Tear over the mozzarella and scatter over the anchovies, reserving the oil. Whisk the vinegar with the anchovy oil, olive oil, 2 tbsp pepper brine from the jar and the herbs along with some seasoning. Add more vinegar to taste, if you like, then pour over the platter. Scatter with the almonds and serve with crusty bread.

Recipe from Good Food magazine, July 2025

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A star rating of 4 out of 5.9 ratings

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