Chicken, broilers or fryers, meat and skin, cooked, roasted
Whole food · Poultry Products
Photo: Wikipedia
Roasted chicken with skin is the ultimate comfort food: a golden, crispy-skinned piece of poultry with juicy, tender meat underneath. Its rich, savory flavor comes from the rendered fat in the skin, which bastes the meat during cooking. Nutritionally, it's a powerhouse of complete protein and a significant source of energy from fat.
💚 Why it's loved
People adore it for its universally satisfying combination of crispy, salty skin and succulent, flavorful meat. Its versatility makes it a staple for everything from simple weeknight dinners to celebratory feasts across countless cultures.
⚠️ Watch-outs & how to enjoy it better
The skin significantly increases the calorie and saturated fat content compared to skinless chicken. Those monitoring fat intake or managing heart health may prefer to remove the skin before eating. To enjoy it mindfully, practice portion control, pair it with fiber-rich vegetables, and consider roasting on a rack to allow excess fat to drip away.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance and repair.
- Provides essential B vitamins like niacin (B3) and B6, crucial for energy metabolism.
- Rich in minerals such as selenium and phosphorus, supporting immune and bone health.
- The skin contains collagen and healthy monounsaturated fats when roasted.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Maillard reaction, which creates the deep brown color and complex savory flavors on roasted chicken skin, requires temperatures above 300°F (150°C) and is accelerated by the presence of sugars and amino acids.
Full nutrition (scales with serving)
| Water | 59.5 g |
| Energy | 239 kcal |
| Energy | 1000 kj |
| Protein | 27.3 g |
| Total lipid (fat) | 13.6 g |
| Ash | 0.92 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 182 mg |
| Potassium, K | 223 mg |
| Sodium, Na | 82.0 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 23.9 ug |
| Fluoride, F | 14.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.17 mg |
| Niacin | 8.5 mg |
| Pantothenic acid | 1.0 mg |
| Vitamin B-6 | 0.40 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Choline, total | 65.9 mg |
| Betaine | 5.6 mg |
| Vitamin B-12 | 0.30 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 48.0 ug |
| Retinol | 48.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 161 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.27 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 2.0 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.4 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 3.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.11 g |
| SFA 16:0 | 2.8 g |
| SFA 18:0 | 0.77 g |
| Fatty acids, total monounsaturated | 5.3 g |
| MUFA 16:1 | 0.73 g |
| MUFA 18:1 | 4.4 g |
| MUFA 20:1 | 0.13 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.0 g |
| PUFA 18:2 | 2.6 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.11 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) | 0.04 g |
| Cholesterol | 88.0 mg |
| Tryptophan | 0.30 g |
| Threonine | 1.1 g |
| Isoleucine | 1.4 g |
| Leucine | 2.0 g |
| Lysine | 2.2 g |
| Methionine | 0.73 g |
| Cystine | 0.36 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.88 g |
| Valine | 1.3 g |
| Arginine | 1.7 g |
| Histidine | 0.80 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.4 g |
| Glutamic acid | 4.0 g |
| Glycine | 1.8 g |
| Proline | 1.3 g |
| Serine | 0.96 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is roasted chicken with skin a good source of protein?
Yes, it is an excellent source. A 100g serving provides about 27g of complete protein, containing all essential amino acids your body needs.
How does the nutrition change if I remove the skin?
Removing the skin drastically reduces the fat and calorie content. The protein content remains high, making skinless roasted chicken a leaner protein option.
What's the best way to get crispy skin when roasting?
Pat the chicken completely dry with paper towels before seasoning. Roast at a high temperature (400-425°F / 200-220°C) on a rack to allow air circulation and fat rendering.