Chicken, broilers or fryers, light meat, meat and skin, cooked, roasted
Whole food · Poultry Products
Photo: Wikipedia
This is the lean, juicy white meat from the breast and wing of a young chicken, roasted with its skin intact. The meat is tender and mild, while the skin adds a savory, slightly crisp layer of flavor. It's a high-protein, low-carb staple, delivering nearly 30 grams of protein per 100-gram serving.
💚 Why it's loved
People love it for its mild, versatile flavor that acts as a perfect canvas for countless seasonings and sauces. It's a global comfort food, central to everything from a simple weeknight roast to celebratory feasts across many cultures.
⚠️ Watch-outs & how to enjoy it better
The skin significantly increases the saturated fat and calorie content, which may be a concern for some dietary goals. To enjoy it mindfully, you can easily remove the skin before eating or use it to flavor dishes like soups and stocks without consuming it directly.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Very low in carbohydrates, making it ideal for low-carb and ketogenic diets.
- Provides essential nutrients like niacin (B3), selenium, and phosphorus.
- The skin contains healthy monounsaturated fats, adding flavor and satiety.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'broiler' refers to a chicken bred specifically for meat production, typically ready for market at just 6-7 weeks old.
Full nutrition (scales with serving)
| Water | 60.5 g |
| Energy | 222 kcal |
| Energy | 929 kj |
| Protein | 29.0 g |
| Total lipid (fat) | 10.8 g |
| Ash | 0.93 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 200 mg |
| Potassium, K | 227 mg |
| Sodium, Na | 75.0 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 24.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.12 mg |
| Niacin | 11.1 mg |
| Pantothenic acid | 0.93 mg |
| Vitamin B-6 | 0.52 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Vitamin B-12 | 0.32 ug |
| Vitamin A, RAE | 33.0 ug |
| Retinol | 33.0 ug |
| Vitamin A, IU | 110 iu |
| Fatty acids, total saturated | 3.0 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 2.3 g |
| SFA 18:0 | 0.62 g |
| Fatty acids, total monounsaturated | 4.3 g |
| MUFA 16:1 | 0.57 g |
| MUFA 18:1 | 3.5 g |
| MUFA 20:1 | 0.12 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.3 g |
| PUFA 18:2 | 2.0 g |
| PUFA 18:3 | 0.09 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.03 g |
| Cholesterol | 84.0 mg |
| Tryptophan | 0.33 g |
| Threonine | 1.2 g |
| Isoleucine | 1.5 g |
| Leucine | 2.1 g |
| Lysine | 2.4 g |
| Methionine | 0.78 g |
| Cystine | 0.39 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.94 g |
| Valine | 1.4 g |
| Arginine | 1.8 g |
| Histidine | 0.86 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.3 g |
| Glycine | 1.8 g |
| Proline | 1.4 g |
| Serine | 1.0 g |
FAQ
Is roasted chicken with skin a healthy choice?
Yes, it's a nutrient-dense food rich in protein and vitamins. The skin adds flavor and fat, so moderation is key if you're watching calorie or saturated fat intake.
How does it differ from skinless chicken breast?
With skin, it has more fat, calories, and flavor. Skinless is leaner, with slightly more protein per gram and significantly less fat.
What's the best way to reheat it without drying it out?
Reheat gently in a 325°F (165°C) oven, covered with foil, or in a skillet with a splash of broth. Microwaving on a lower power setting with a damp paper towel over it also helps retain moisture.