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Baked chicken thigh (skin-on) Calories
Source of protein and healthy fats, oven-baked, skin-on
CALORIES
GI
POTASSIUM
FIBER
Baked chicken thigh (skin-on) Nutrition Facts
Selected: 100 g
210
KCAL / 100G
Carbs
0g
· 0%
Protein
20.5g
· 39%
Fat
14g
· 61%
Fiber
0g
Baked chicken thigh (skin-on) Vitamins & Minerals
Vitamins
B3
5.5mg · 34% DV
B6
0.45mg · 26% DV
B5
1mg · 20% DV
Biotin
6µg · 20% DV
Minerals
Selenium
16µg · 29% DV
Phosphorus
180mg · 26% DV
Zinc
2mg · 18% DV
Potassium ⭐
230mg · 7% DV
Baked chicken thigh (skin-on) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Baked chicken thigh (skin-on) Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Baked chicken thigh (skin-on) Contain Allergens?
No known major allergens
Which Diets Is Baked chicken thigh (skin-on) Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Baked chicken thigh (skin-on) Fat Profile
SATURATED
4g
MONOUNSATURATED
5.5g
POLYUNSATURATED
3g
Omega 6:3 ratio 17.5:1
Above the ideal 4:1 (17.5:1).
Foods Similar to Baked chicken thigh (skin-on)
Baked chicken thigh (skin-on) — Frequently Asked Questions
How do you keep skin-on baked chicken thighs crisp while the meat stays juicy?
Pat the skin dry, leave the thighs uncovered, and avoid crowding the pan so steam can escape. A brief finish at higher heat or under the broiler can crisp the skin without overcooking the meat.
What internal temperature should baked chicken thighs reach?
Check the thickest part of the meat, avoiding the bone, and cook it to 74°C (165°F). Colour alone is not a dependable indicator of doneness, so a food thermometer is best.
Why does chicken thigh skin sometimes turn rubbery in the oven?
Rubbery skin is commonly caused by moisture, a crowded tray, or cooking at too low a heat. Drying the skin well and baking the thighs uncovered with space between them helps it render and brown.
Does marinating chicken thighs make them more tender?
Marinades can improve surface flavour and make the exterior seem more tender, particularly those containing salt, yogurt, or mild acids. Very long acidic marinades can make the outside soft or mushy rather than tender.
How do skin-on chicken thighs compare with chicken breast for cooking?
Thigh meat has a richer flavour and generally stays moist more easily during roasting, while breast meat can dry out faster. The skin adds crispness and flavour, but also renders fat as it cooks.
Which vegetables roast well with baked chicken thighs?
Potatoes, carrots, onions, peppers, mushrooms, courgettes, and squash all pair well with chicken thighs. Cut vegetables to similar sizes and do not overcrowd the tray so they roast rather than steam.
Is baked chicken thigh better before or after a workout?
It can work well after training as part of a protein-containing meal, especially when paired with a carbohydrate food if that suits your recovery plan. Right before exercise, the skin may feel heavy for some people, so allow enough digestion time.
How should leftover baked chicken thighs be stored?
Refrigerate them promptly in a shallow, covered container rather than leaving them at room temperature. Use refrigerated leftovers within 3 to 4 days and reheat until steaming hot throughout.
Can cooked baked chicken thighs be frozen?
Yes. Cool them promptly, pack them in an airtight freezer-safe container or bag, and thaw in the refrigerator when needed. Avoid repeatedly thawing and refreezing cooked chicken.
Does pink meat near the bone mean a chicken thigh is undercooked?
Not necessarily: pigments from bone marrow can leave meat near the bone pink even after safe cooking, especially in young or previously frozen chicken. Judge doneness by a properly measured internal temperature, not colour alone.
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Nutrition data compiled from USDA FoodData Central and scientific sources.