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Whole chicken, rotisserie cooked, with skin and bones
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
0g
· 0%
Protein
23.5g
· 53%
Fat
9.2g
· 47%
Fiber
0g
Vitamins
B3
8.5mg · 53% DV
B6
0.45mg · 26% DV
B5
0.9mg · 18% DV
B12
0.35µg · 15% DV
Minerals
Selenium
19µg · 35% DV
Phosphorus
210mg · 30% DV
Sodium
390mg · 17% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
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
SATURATED
2.6g
MONOUNSATURATED
3.7g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 18.8:1
Above the ideal 4:1 (18.8:1).
That depends on your goal. The skin adds flavor and satiety but also increases fat intake, so removing it may suit a lighter meal.
Yes, its high protein content makes it a convenient option after training. Pairing it with rice, potatoes, or fruit can make the meal more balanced.
Cooked chicken usually keeps safely for 3 to 4 days in the refrigerator. It should be cooled promptly and stored in a sealed container.
Yes, it freezes well when portioned first. Thawing it in the fridge helps preserve texture and improves food safety.
Reheat it covered with a splash of water, broth, or its own juices. Gentle oven heating usually keeps the meat more tender than prolonged high-power microwaving.
It works well with roasted vegetables, salads, rice, potatoes, or grain-based sides. Adding vegetables can make the meal more filling and balanced.
Breast meat is usually leaner and milder in flavor, while thigh meat is juicier and richer-tasting. The better choice depends on your taste and how much fat you want in the meal.
You can, but relying on one protein source every day is not ideal. Variety helps cover a wider range of nutrients and keeps meals less repetitive.
No. Near the bone, chicken can stay slightly pink even when fully cooked because of marrow, cooking conditions, or seasoning.
People watching their sodium intake should be cautious, since store-bought rotisserie chicken can be heavily seasoned. Anyone at higher risk from foodborne illness should also be strict about refrigeration and reheating.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.