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Per 100g
Nutrition data source: USDA FoodData Central
Yes, roasted dark meat chicken is a nutrient-dense protein source. It is rich in heme iron, vitamin B12, zinc, and selenium, which support immune function and red blood cell health. While it contains more fat than white meat, it offers higher levels of certain minerals and heart-healthy taurine.
A 100g serving of roasted dark meat chicken provides approximately 26g of complete protein. This makes it an excellent food for muscle building, repair, and maintaining satiety throughout the day.
Yes, it is highly keto-friendly and ideal for low-carb diets. With 0g of carbohydrates and 10.9g of fat per 100g, it provides the necessary fats and proteins required for ketosis without adding any sugars or starches.
Naturally, chicken is gluten-free. However, if you are buying pre-roasted chicken or using store-bought seasonings, check the label for wheat-based thickeners or malt-derived flavorings that may contain gluten.
Dark meat contains more myoglobin, iron, and zinc than white meat, giving it a richer flavor and higher mineral content. While it has more calories and fat (209 cal and 10.9g fat per 100g) than breast meat, it is often considered more flavorful and moist.
Dark meat is naturally juicier than white meat due to its higher fat and connective tissue content. To keep it moist, roast it to an internal temperature of 165°F (74°C) and let it rest for 5-10 minutes before slicing to allow the juices to redistribute.
Cooked dark meat chicken can be safely stored in an airtight container in the refrigerator for 3 to 4 days. For the best quality, ensure it is refrigerated within two hours of cooking.
roasted dark meat chicken is a versatile ingredient found in cuisines around the world. With 209 calories per 100g and 26 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, roasted dark meat chicken freezes very well. Store it in a freezer-safe bag or airtight container for up to 4 months; it is excellent for future use in soups, stews, or casseroles as it retains its texture better than white meat when reheated.
Because it stays moist during reheating, leftover dark meat is perfect for tacos, stir-fries, chicken salad, or pulled chicken sandwiches. It also adds deep flavor to broths and grain bowls.
The darker color is due to a higher concentration of myoglobin, a protein that stores oxygen in muscles. Since chickens use their legs more frequently for standing and walking, those muscles require more oxygen, resulting in a darker pigment and higher iron levels.