Chicken, broilers or fryers, dark meat, meat and skin, cooked, roasted
Whole food · Poultry Products
Photo: Wikipedia
This is the rich, succulent dark meat of a young chicken (thigh and drumstick), roasted with its skin on. The meat is tender and juicy, while the skin becomes golden and crispy, offering a satisfying contrast. It's a calorie-dense, high-protein, and zero-carb option, providing significant energy and essential amino acids.
💚 Why it's loved
People adore it for its deep, savory flavor and forgiving juiciness compared to breast meat. It's the flavorful, versatile workhorse of home cooking, beloved in everything from Sunday roasts to quick weeknight stir-fries.
⚠️ Watch-outs & how to enjoy it better
The skin and attached fat significantly increase the calorie and saturated fat content. Those monitoring fat intake or with specific heart-health concerns should be mindful. A concrete tip is to remove the skin before eating or after cooking to reduce fat, and to balance the meal with non-starchy vegetables and a fiber source.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance and repair.
- Rich in iron and zinc, which support immune function and energy metabolism.
- Contains B vitamins, especially niacin (B3) and B6, crucial for brain health and red blood cell formation.
- The skin provides dietary fat, which aids in the absorption of fat-soluble vitamins (A, D, E, K).
- A naturally gluten-free and carb-free protein source.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Dark meat contains more myoglobin, an oxygen-storing protein that gives it its darker color and makes it more flavorful and forgiving to overcooking than white meat.
Full nutrition (scales with serving)
| Water | 58.6 g |
| Energy | 253 kcal |
| Energy | 1059 kj |
| Protein | 26.0 g |
| Total lipid (fat) | 15.8 g |
| Ash | 0.92 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 168 mg |
| Potassium, K | 220 mg |
| Sodium, Na | 87.0 mg |
| Zinc, Zn | 2.5 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 20.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.21 mg |
| Niacin | 6.4 mg |
| Pantothenic acid | 1.1 mg |
| Vitamin B-6 | 0.31 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Vitamin B-12 | 0.29 ug |
| Vitamin A, RAE | 60.0 ug |
| Retinol | 60.0 ug |
| Vitamin A, IU | 201 iu |
| Fatty acids, total saturated | 4.4 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.12 g |
| SFA 16:0 | 3.2 g |
| SFA 18:0 | 0.90 g |
| Fatty acids, total monounsaturated | 6.2 g |
| MUFA 16:1 | 0.86 g |
| MUFA 18:1 | 5.1 g |
| MUFA 20:1 | 0.15 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.5 g |
| PUFA 18:2 | 3.0 g |
| PUFA 18:3 | 0.14 g |
| PUFA 20:4 | 0.14 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.03 g |
| PUFA 22:6 n-3 (DHA) | 0.05 g |
| Cholesterol | 91.0 mg |
| Tryptophan | 0.29 g |
| Threonine | 1.1 g |
| Isoleucine | 1.3 g |
| Leucine | 1.9 g |
| Lysine | 2.1 g |
| Methionine | 0.69 g |
| Cystine | 0.35 g |
| Phenylalanine | 1.0 g |
| Tyrosine | 0.83 g |
| Valine | 1.3 g |
| Arginine | 1.6 g |
| Histidine | 0.76 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 3.8 g |
| Glycine | 1.7 g |
| Proline | 1.3 g |
| Serine | 0.92 g |
FAQ
Why is dark meat considered less healthy than white meat?
It isn't inherently less healthy, but it is more calorie-dense due to higher fat content, especially when the skin is consumed. This makes it a great choice for those needing more energy or following a higher-fat diet, but less ideal for strict low-fat plans.
Is the skin edible? What's its nutritional impact?
Yes, the skin is edible and adds significant flavor and texture. Nutritionally, it's the primary source of fat and calories in this cut. For a lighter option, remove it before eating; for maximum flavor, crisp it up during cooking.
How does the nutrition differ from chicken breast?
Per 100g, dark meat with skin has about 50% more fat and calories but similar protein. It also contains more iron, zinc, and B vitamins. Breast meat is leaner and lower in calories, making it the choice for a high-protein, low-fat diet.