A rotisserie bird needs almost no work, but a quick pan sauce finishes it like you spent hours on it. The shelf gives you flavor already built in, so we just build around it with pantry staples and heat.

Serves 2. 20 minutes, 15 at the stove.

About 290 calories a serving, 31 g protein, 6 g carbohydrate, 16 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice or shred the rotisserie chicken into serving pieces and set aside on a warm plate.
2. Mince 2 cloves of garlic. Melt 2 tablespoons of butter in a large skillet over medium heat until foaming, then add the garlic and cook until fragrant, about 30 seconds.
3. Squeeze juice from half the lemon into the pan and add a pinch each of salt and pepper, stirring to combine; this takes about one minute.1 min
4. Return the chicken to the skillet and turn to coat it in the butter sauce, warming it through for two minutes.2 min
5. Transfer the chicken to a serving plate, pour the sauce over it, and tear or chop a handful of fresh thyme or parsley over the top.

Note Swap the lemon for vinegar if you have it. Leftovers keep covered in the fridge for three days and make a fine sandwich or grain bowl. Serve over rice or with crusty bread to catch the sauce.