Know what’s on your plate
Roasting chicken
Calories & nutrition facts
meat only, raw
Nutrition facts
Per 100 g% DV- Calories 111 kcal —
- Protein 20 g 41%
- Carbohydrate 0 g 0%
- Fat 2.7 g 3%
- Saturated fat 0.7 g 3%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 75 mg 3%
- Cholesterol 65 mg 22%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 13 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0.27 µg 1%
- Vitamin E 0.22 mg 1%
- Vitamin K 2.4 µg 2%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.13 mg 10%
- Niacin (B3) 7.9 mg 49%
- Pantothenic acid (B5) 1 mg 21%
- Vitamin B6 0.42 mg 25%
- Folate (B9) 7 µg 2%
- Vitamin B12 0.36 µg 15%
Minerals
- Calcium 10 mg 1%
- Iron 1 mg 6%
- Magnesium 23 mg 5%
- Phosphorus 198 mg 16%
- Potassium 238 mg 5%
- Zinc 1.2 mg 11%
- Copper 0.05 mg 6%
- Manganese 0.02 mg 1%
- Selenium 16.9 µg 31%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 111 | 20 g | 0 g | 2.7 g |
| 1 × oz | 85 g | 94 | 17 g | 0 g | 2.3 g |
| 1 × unit (yield from 1 lb ready-to-cook chicken) | 209 g | 232 | 43 g | 0 g | 5.6 g |
| 1 × chicken, bone and skin removed | 477 g | 529 | 97 g | 0 g | 13 g |
| 2 × oz | 170 g | 189 | 35 g | 0 g | 4.6 g |
| ½ × oz | 42.5 g | 47 | 8.6 g | 0 g | 1.1 g |
| 3 × oz | 255 g | 283 | 52 g | 0 g | 6.9 g |
| 4 × oz | 340 g | 377 | 69 g | 0 g | 9.2 g |
Similar foods
- Roasted chickenbroilers or fryers, meat only, cooked, roasted190 kcal / 100 g
- Chickenbroilers or fryers, meat only, raw119 kcal / 100 g
- Chicken meatbroiler, raw119 kcal / 100 g
- Stewing chickendark meat, meat only, raw157 kcal / 100 g
- Whole chickenwith skin, raw168 kcal / 100 g
- Turkey meatbroiler, raw112 kcal / 100 g
- Turkey roastboneless, frozen, seasoned, light and dark meat, raw120 kcal / 100 g
- Roasted chicken with skinbroilers or fryers, meat and skin, cooked, roasted239 kcal / 100 g
- Stewing chicken meat onlyraw148 kcal / 100 g
- Fryer-roaster turkeymeat and skin, cooked, roasted172 kcal / 100 g
Questions about Roasting chicken
How do you know when a roast chicken is cooked through?
Check the thickest part of the thigh with a meat thermometer, avoiding the bone: it should reach 75 °C. The juices should run clear, and the meat should not look pink near the bone.
How do you get crisp skin on roast chicken?
Pat the skin thoroughly dry before roasting, then rub it with a little oil or butter and salt. Roast uncovered; covering it traps steam and softens the skin.
How long can you keep roast chicken in the fridge?
Remove the meat from the bones and refrigerate it in a covered container within two hours of cooking. Eat it within two days.
Can you freeze roast chicken?
Yes. Strip the meat from the bones, pack it in an airtight container or freezer bag and freeze it for up to three months. Defrost it in the fridge and reheat until steaming hot all the way through.
What can you make with leftover roast chicken?
Use it in chicken and leek pie, a curry, soup or a sandwich. Add the cooked meat near the end of cooking so it heats through without drying out.
How much roast chicken is a typical portion?
About 85 g of meat is a typical portion, providing 94 kcal and 17 g of protein.
Source: USDA FoodData Central 173636 · per 100 g · carbohydrate per EU label, fibre excluded
