Reheat roast chicken only once, until it's piping hot all the way through (75°C). The oven keeps it moistest — cover with foil and heat at 180°C for 15–20 minutes. The microwave is faster but can dry it out, so add a splash of stock or cover it.
Leftover roast chicken is brilliant for a second meal, but it needs reheating properly — both to be safe and to stop it turning dry and stringy. The golden rule is to heat it once, until it’s piping hot all the way through, and never to reheat it a second time.
Keeping it moist
The oven, low and covered with a splash of stock, is the gentlest way and keeps the meat juicy. The microwave is quicker but dries chicken out fast, so slice it, cover it, and add a little liquid. Whichever you use, check the thickest piece is steaming hot at 75°C before serving.
Oven (best for moisture)
- Heat the oven to 180°C (fan 160°C).
- Put the chicken in a dish with a splash of stock or gravy and cover tightly with foil.
- Heat for 15–20 minutes until piping hot throughout (75°C).
Microwave (quickest)
- Slice or shred the chicken so it heats evenly.
- Cover and add a splash of stock or water to stop it drying out.
- Heat in short bursts, stirring, until steaming hot all the way through.
Food safety: Reheat chicken only once, until it reaches 75°C and is steaming hot throughout. If it was frozen, defrost fully in the fridge first. Cool leftovers within 1–2 hours and refrigerate; don't leave cooked chicken standing out.