Know what’s on your plate
Chicken leg meat and skin
Calories & nutrition facts
broilers or fryers, raw
Nutrition facts
Per 100 g% DV- Calories 214 kcal —
- Protein 16 g 33%
- Carbohydrate 0.2 g 0%
- Fat 16 g 20%
- Saturated fat 4.4 g 22%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 84 mg 4%
- Cholesterol 93 mg 31%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 28 µg 3%
- Vitamin C 0.2 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.22 mg 1%
- Vitamin K 2.3 µg 2%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.14 mg 11%
- Niacin (B3) 4.7 mg 30%
- Pantothenic acid (B5) 0.99 mg 20%
- Vitamin B6 0.32 mg 19%
- Folate (B9) 4 µg 1%
- Vitamin B12 0.56 µg 23%
- Choline 41.6 mg 8%
Minerals
- Calcium 9 mg 1%
- Iron 0.69 mg 4%
- Magnesium 19 mg 5%
- Phosphorus 155 mg 12%
- Potassium 203 mg 4%
- Zinc 1.5 mg 13%
- Copper 0.05 mg 6%
- Manganese 0.02 mg 1%
- Selenium 18 µg 33%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 214 | 16 g | 0.2 g | 16 g |
| 1 × oz | 113 g | 242 | 19 g | 0.2 g | 18 g |
| 1 × leg, with skin (Sum of drumstick+thigh+back) | 344 g | 736 | 56 g | 0.6 g | 55 g |
| 1 × drumstick with skin | 111 g | 238 | 18 g | 0.2 g | 18 g |
| 1 × thigh with skin | 185 g | 396 | 30 g | 0.3 g | 30 g |
| 1 × back with skin | 49 g | 105 | 8 g | 0.1 g | 7.8 g |
| 2 × oz | 226 g | 484 | 37 g | 0.4 g | 36 g |
| ½ × oz | 56.5 g | 121 | 9.2 g | 0.1 g | 9 g |
| 3 × oz | 339 g | 725 | 56 g | 0.6 g | 54 g |
| 4 × oz | 452 g | 967 | 74 g | 0.8 g | 72 g |
Similar foods
- Chicken thigh with skinbroiler, meat and skin, raw221 kcal / 100 g
- Chicken leg meatbroilers or fryers, raw120 kcal / 100 g
- Turkey thigh meat and skinbroiler, raw143 kcal / 100 g
- Turkey leg with skinhen, leg, meat and skin, raw164 kcal / 100 g
- Stewing chicken meat and skinraw258 kcal / 100 g
- Dark meat chickenbroiler, raw125 kcal / 100 g
- Hen legraw131 kcal / 100 g
Questions about Chicken leg meat and skin
How do you roast chicken leg meat and skin so the skin turns crisp?
Pat the skin thoroughly dry, season it and roast skin-side up on a rack at 200 °C (180 °C fan) until crisp, usually about 40–50 minutes. Check that the thickest part reaches 75 °C, without touching the bone.
How do you know when a chicken leg is cooked through?
Insert a meat thermometer into the thickest part, avoiding the bone; it should read 75 °C. If you do not have one, cut near the joint: the meat should be steaming hot all the way through, with no raw-looking flesh.
Should you leave the skin on when cooking chicken legs?
Leave it on for roasting or grilling: it helps protect the meat from drying and becomes crisp when the surface is dry and exposed to heat. For a stew, you can remove it before or after cooking if you prefer a less rich broth.
How long can you keep raw chicken leg meat and skin in the fridge?
Keep it covered on the lowest shelf, separate from ready-to-eat food, and cook it within 1–2 days. Freeze it if you will not use it in that time, and thaw it in the fridge rather than on the worktop.
What goes well with chicken legs?
Roast them with potatoes, onions and carrots, or serve them with rice, couscous or a sharp salad to balance the rich skin. Garlic, lemon, thyme, rosemary, paprika and cumin all work well as seasonings.
Which has more fat, chicken leg meat and skin or chicken thigh with skin?
Chicken thigh with skin has 16.6 g of fat per 100 g, slightly more than chicken leg meat and skin at 16 g. Their energy values are also close: 221 kcal per 100 g for thigh and 214 kcal for chicken leg meat and skin.
Can you wash raw chicken legs before cooking?
No. Washing can splash raw poultry juices onto the sink, worktops and nearby food; cooking thoroughly is what makes the chicken safe. Wash your hands and clean utensils and surfaces after handling it.
Source: USDA FoodData Central 172378 · per 100 g · carbohydrate per EU label, fibre excluded
