Chicken leg, drumstick and thigh, rotisserie, skin not eaten
Common food
Photo: Wikipedia
This is a classic rotisserie chicken leg, where the drumstick and thigh are roasted together on a spit until the meat is tender and juicy, but the skin has been removed. The flavor is savory and rich, with a satisfying, pull-apart texture that's less fatty than the skin-on version. Nutritionally, it's a powerhouse of lean protein with a moderate amount of healthy fats and zero carbohydrates.
Calorie split: 55% protein · 0% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, savory flavor and incredibly tender, juicy meat that practically falls off the bone, making it a comforting and satisfying meal. It's a cultural staple for its convenience, serving as a ready-to-eat centerpiece for everything from a simple weeknight dinner to a picnic spread.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its sodium content from the rotisserie seasoning, which can be high and is a concern for those monitoring blood pressure. To counteract this, pair it with fresh, unsalted vegetables or a light salad to balance the sodium, and be mindful of portion size if it's part of a larger, salty meal.
Key benefits
- Excellent source of high-quality, complete protein
- Rich in essential minerals like iron and zinc
- Provides B vitamins, especially niacin (B3) and B6
- Skinless preparation significantly reduces saturated fat intake
- A versatile, pre-cooked protein for quick meal assembly
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The rotisserie method, which cooks meat evenly in its own juices, was so prized in ancient times that it was often reserved for royalty and the wealthy due to the labor and fuel required.
Full nutrition (USDA data · scales with serving)
| Water | 64.3 g |
| Energy | 185 kcal |
| Protein | 25.5 g |
| Total lipid (fat) | 9.2 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 229 mg |
| Potassium, K | 274 mg |
| Sodium, Na | 362 mg |
| Zinc, Zn | 2.3 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 24.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.23 mg |
| Niacin | 5.6 mg |
| Vitamin B-6 | 0.18 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 72.8 mg |
| Vitamin B-12 | 0.46 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 12.0 ug |
| Retinol | 12.0 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) | 0.50 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.3 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 | 0.05 g |
| SFA 16:0 | 1.8 g |
| SFA 18:0 | 0.40 g |
| Fatty acids, total monounsaturated | 4.0 g |
| MUFA 16:1 | 0.67 g |
| MUFA 18:1 | 3.3 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:3 | 0.08 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 | 139 mg |
Amino acid profile (per 100g)
Estimated from Chicken, broilers or fryers, leg, meat only, cooked, fried — USDA does not publish this profile for Chicken leg.
| 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 | 0.36 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.96 g |
| Valine | 1.4 g |
| Arginine | 1.7 g |
| Histidine | 0.88 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.3 g |
| Glycine | 1.4 g |
| Proline | 1.2 g |
| Serine | 0.98 g |
FAQ
Is rotisserie chicken a healthy choice?
Yes, especially when the skin is removed. It's a lean, high-protein food that's convenient and nutrient-dense. The main consideration is sodium from the seasoning, so it's best enjoyed in moderation as part of a balanced diet.
Can I use the meat from a rotisserie chicken in other recipes?
Absolutely! It's a fantastic shortcut. Shred or dice the meat for tacos, salads, sandwiches, casseroles, or fried rice. The flavorful meat can elevate many dishes without the need for additional cooking.
How should I store leftover rotisserie chicken?
Remove the meat from the bones within two hours of cooking. Store it in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months. Always reheat leftovers to an internal temperature of 165°F (74°C).
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.85 kcal/g · 55% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.32 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.