Chicken leg, drumstick and thigh, NS as to cooking method, skin eaten
Common food
Photo: Wikipedia
This is the combined lower portion of a chicken leg, offering a rich, savory flavor with a satisfying, juicy texture from the dark meat. The skin, when eaten, adds a delightful crispness and a boost of savory fat. It's a protein powerhouse, delivering nearly 24 grams of complete protein per 100 grams, with minimal carbohydrates.
💚 Why it's loved
People adore it for its deep, savory flavor and juicy, tender texture that holds up well to countless cooking methods. It's a versatile, comforting staple in home cooking and global cuisines, often representing affordable, hearty nourishment.
⚠️ Watch-outs & how to enjoy it better
The skin significantly increases the saturated fat and calorie content, which may be a concern for those managing heart health or calorie intake. To counteract, you can remove the skin before eating, or choose cooking methods like roasting on a rack where fat renders off. Pairing with fiber-rich vegetables like roasted broccoli or a fresh salad can also help balance the meal.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Rich in essential minerals like iron, zinc, and selenium.
- Provides B vitamins, particularly niacin (B3) and B6, for energy metabolism.
- The skin contains collagen and healthy fats for satiety.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Dark meat from chicken legs contains more myoglobin, an iron-rich protein that gives it its darker color and helps muscles use oxygen, making it more flavorful and forgiving during cooking than white breast meat.
Full nutrition (scales with serving)
| Water | 61.4 g |
| Energy | 218 kcal |
| Protein | 23.8 g |
| Total lipid (fat) | 13.6 g |
| Carbohydrate, by difference | 0.12 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.12 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 0.98 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 229 mg |
| Potassium, K | 265 mg |
| Sodium, Na | 358 mg |
| Zinc, Zn | 2.1 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 23.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.23 mg |
| Niacin | 5.8 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 67.1 mg |
| Vitamin B-12 | 0.48 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 19.0 ug |
| Retinol | 19.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.48 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 3.5 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 | 0.00 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 2.8 g |
| SFA 18:0 | 0.61 g |
| Fatty acids, total monounsaturated | 5.8 g |
| MUFA 16:1 | 0.95 g |
| MUFA 18:1 | 4.8 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.8 g |
| PUFA 18:2 | 1.7 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 136 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is the skin nutritious?
The skin is rich in fat, calories, and some collagen, but it also contains a significant portion of the cut's total fat. Enjoying it in moderation is fine for most diets, but removing it reduces the fat and calorie content substantially.
How does the nutrition compare to chicken breast?
Per 100g, this cut has slightly fewer calories and protein but significantly more fat than skinless breast. It also typically contains higher amounts of certain minerals like iron and zinc.
What's the best way to cook it to keep it juicy?
Bone-in, skin-on cuts like this are very forgiving. Braising, stewing, or slow-roasting are excellent methods that allow the connective tissue to break down, resulting in tender, juicy meat.