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Roasted bone-in chicken leg (thigh and drumstick) Calories
High protein, low carb, rich in B vitamins and selenium
CALORIES
GI
POTASSIUM
FIBER
Roasted bone-in chicken leg (thigh and drumstick) Nutrition Facts
Selected: 100 g
215
KCAL / 100G
Carbs
0g
· 0%
Protein
27g
· 51%
Fat
11.5g
· 49%
Fiber
0g
Roasted bone-in chicken leg (thigh and drumstick) Vitamins & Minerals
Vitamins
B3
7.4mg · 46% DV
B6
0.42mg · 25% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
250mg · 7% DV
Roasted bone-in chicken leg (thigh and drumstick) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Roasted bone-in chicken leg (thigh and drumstick) 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 Roasted bone-in chicken leg (thigh and drumstick) Contain Allergens?
No known major allergens
Which Diets Is Roasted bone-in chicken leg (thigh and drumstick) 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
Roasted bone-in chicken leg (thigh and drumstick) Fat Profile
SATURATED
3g
MONOUNSATURATED
4.5g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 17.8:1
Above the ideal 4:1 (17.8:1).
Foods Similar to Roasted bone-in chicken leg (thigh and drumstick)
Roasted bone-in chicken leg (thigh and drumstick) — Frequently Asked Questions
Why does roasted bone-in chicken leg dry out, and how can I keep it juicier?
The most common reason is overcooking; bone-in, skin-on pieces stay juicier when cooked at moderate heat and rested after roasting. Letting the meat sit briefly helps the juices redistribute instead of running out.
Does marinating a roasted bone-in chicken leg change its nutrition much?
Marinades mostly change flavor and texture rather than the chicken’s core protein content. However, sugary sauces or lots of added oil can raise the overall carbohydrate or calorie content of the finished dish.
Is a bone-in chicken leg better than chicken breast for meal prep?
Chicken leg meat usually stays more moist and flavorful after reheating, so it is often more forgiving for batch cooking. Chicken breast is leaner in taste and texture but can dry out more easily.
Is roasted bone-in chicken leg better before or after a workout?
It often fits better after training because its protein supports recovery. Before exercise, the fat content may feel heavy for some people, so portion size and side dishes matter.
What should I eat with roasted bone-in chicken leg to make a more balanced meal?
Pairing it with vegetables or salad adds volume and fiber, while a side like potatoes, rice, or grains can round out the meal if you want carbohydrates. The best combination depends on your appetite and activity level.
How long does cooked bone-in chicken leg keep in the fridge?
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving it out too long at room temperature increases food safety risk.
Can roasted bone-in chicken leg be frozen?
Yes, it freezes well when wrapped or sealed properly. Reheating it gently after thawing helps preserve texture better than blasting it with high heat.
If the meat near the bone looks pink, does that always mean it is undercooked?
No, bone-in chicken can sometimes stay slightly pink near the bone even when fully cooked. Color alone is not a reliable safety test; cooking method and internal temperature are better guides.
What is the practical difference between eating the skin and removing it?
The skin adds flavor and crispness but also increases fat intake. Removing it after cooking is an easy way to make the meal lighter while keeping most of the meat.
Is it a good idea to eat roasted bone-in chicken leg every day?
It can be a useful protein source, but relying on the same food every day is not ideal. Rotating protein sources and including a variety of plant foods makes the overall diet more balanced.
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Nutrition data compiled from USDA FoodData Central and scientific sources.