Know what’s on your plate
Chicken leg
Calories & nutrition facts
meat and skin, boiled/cooked in water
Nutrition facts
Per 100 g% DV- Calories 187 kcal —
- Protein 26 g 52%
- Fat 9.1 g 12%
- Saturated fat 2.6 g 13%
- Fibre 0 g 0%
- Sodium 73 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 10.7 µg 1%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.09 mg 7%
- Niacin (B3) 4.4 mg 27%
- Pantothenic acid (B5) 1.2 mg 24%
- Vitamin B6 0.17 mg 10%
- Folate (B9) 16.3 µg 4%
- Vitamin B12 0.39 µg 16%
Minerals
- Calcium 15 mg 1%
- Iron 0.96 mg 5%
- Magnesium 23 mg 5%
- Phosphorus 180 mg 14%
- Potassium 250 mg 5%
- Zinc 2.3 mg 21%
- Copper 0.09 mg 10%
- Manganese 0.02 mg 1%
Similar foods
- Chicken leg meatboiled/cooked in water188 kcal / 100 g
- Chicken leg and thighwith skin210 kcal / 100 g
- Chicken leg meat and skinbroilers or fryers, cooked, stewed220 kcal / 100 g
- Chicken drumstickbroilers or fryers, meat and skin, raw161 kcal / 100 g
- Hen legraw131 kcal / 100 g
- Chicken thighbroilers or fryers, meat and skin, raw221 kcal / 100 g
- Drumstick29 kcal / 100 g
- Boiling fowl legwith skin, boiled226 kcal / 100 g
- Turkey legbroiler, meat and skin, roasted198 kcal / 100 g
Questions about Chicken leg
What is the difference between a chicken leg, a drumstick and a thigh?
A whole chicken leg usually means the thigh and drumstick joined together. The drumstick is the lower part; the thigh is the thicker upper part, with darker meat.
How long should you roast chicken legs?
Roast them skin-side up at 200 °C (180 °C fan) for about 40–50 minutes, depending on their size. They are cooked when the thickest part reaches 75 °C, without the thermometer touching bone.
How do you get crispy skin on chicken legs?
Pat the skin thoroughly dry, season it, and roast the legs uncovered with space between them. If the meat is cooked but the skin needs more colour, give it a few minutes under a hot grill, watching closely.
How can you tell when a chicken leg is cooked through?
Check the thickest part of the thigh with a food thermometer: it should reach 75 °C, with the probe kept clear of the bone. The meat should no longer look raw beside the bone.
How should you store raw and cooked chicken legs?
Keep raw chicken legs covered on the lowest shelf of the fridge and cook them within one or two days. Refrigerate cooked legs within two hours, use them within three to four days, or freeze them.
What dishes can you make with chicken legs?
They work well in roast chicken with potatoes, chicken casserole, coq au vin and chicken curry. Their bone and skin add flavour to slow-cooked dishes, and the meat stays tender during a longer cook.
Can you use chicken legs instead of chicken thighs?
Yes. A whole leg includes a thigh, but also has a drumstick; allow for the different shape and thickness when arranging it in a pan. If a recipe calls for boneless thigh meat, remove the bone and adjust the cooking time.
How much protein is in a chicken leg?
A 100 g portion provides 26 g of protein. The amount you get from one leg depends on its size and how much of it is edible meat.
Source: ANSES–Ciqual (France) 36031 · per 100 g · carbohydrate per EU label, fibre excluded
