Chicken, broilers or fryers, dark meat, meat and skin, cooked, roasted

Chicken (Gallus gallus domesticus) is one of the most widely consumed sources of animal protein worldwide, and dark meat refers specifically to the parts of the bird that have higher myoglobin content and are more richly supplied with blood vessels and fats (primarily thighs and drumsticks). Dark meat is distinguished from white meat (such as the breast) by its deeper color and slightly higher fat content, due to its role in sustained activity and longer muscle use in the live bird. The specific cut "dark meat, meat and skin, cooked, roasted" reflects preparation of these parts with the skin on and cooked via dry heat roasting — a popular culinary method that both crisps the skin and locks in moisture and flavor. Dark meat has a long culinary history across global cuisines, from tandoori chicken in South Asia to roasted chicken legs in Mediterranean and Latin American traditions. The origin of modern broiler chickens traces back to mid‑20th century breeding programs aimed at rapidly growing birds with high meat yield and feed efficiency. Today’s poultry industry produces broilers specifically for meat consumption, with dark meat prized for its juiciness and tenderness when cooked properly. Dark meat chicken is often paired with robust seasonings and cooking techniques that highlight its richer flavor compared to lean white meat. Despite the higher fat content, dark meat remains a staple in home kitchens and restaurants due to its texture, flavor, and nutritional profile. Varieties of chicken cuts include not just the classic thigh and drumstick, but also whole leg portions (combining thigh and drumstick), as well as ground dark meat used in sausages or mixed dishes. The presence of skin significantly increases fat and caloric content, and traditional recipes from various cultures take full advantage of this for taste. Historically, dark meat was sometimes undervalued in favor of leaner cuts, but modern nutrition science acknowledges it as a nutrient‑dense food when consumed as part of a balanced diet.

The nutrition profile of roasted dark meat chicken reveals a balance of macronutrients and micronutrients that underscore its role as a substantial source of dietary protein and energy. On a per 100‑gram cooked basis, this food provides approximately 253 kcal, with ~26 g of protein and ~15.78 g of total fat — of which ~4.37 g is saturated fat. It contains virtually no carbohydrates or dietary fiber, reflecting its classification as predominantly a protein and fat source (USDA FoodData Central) (). Protein: The protein in dark meat chicken is complete, meaning it supplies all nine essential amino acids needed for human health. Amino acids such as leucine, lysine, valine, and isoleucine are present in significant amounts, supporting muscle synthesis and repair. Data suggests that 100 g of this chicken meets or exceeds daily essential amino acid requirements for adults in many cases (). Protein quality is high, making it beneficial for athletes, older adults, and individuals seeking to maintain lean muscle mass. Fats: The fat content from the skin increases energy density and contributes flavor and texture. While saturated fat accounts for a proportion of total fat, dark meat also contains monounsaturated and polyunsaturated fatty acids. Additionally, small amounts of omega‑3 fatty acids (e.g., DHA, EPA) are present, albeit far below levels seen in fatty fish. The presence of fat also enhances absorption of fat‑soluble vitamins and contributes to satiety. Micronutrients: Dark meat chicken is a good source of several minerals and vitamins: selenium (~20 µg) plays a crucial role in antioxidant defenses, niacin (~6.36 mg) supports energy metabolism and nervous system health, while potassium (~220 mg) helps maintain fluid balance and muscle function. Iron, though not as high as in red meat, contributes meaningfully to iron intake, especially when consumed regularly. Vitamin B6 (~0.31 mg) assists in amino acid metabolism and cognitive health. In comparison to lean white meat (like skinless chicken breast), dark meat with skin is higher in total fat and calories but also richer in certain micronutrients and offers a more robust flavor profile. The choice between cuts often reflects individual dietary goals and cultural culinary preferences.

Source: USDA FoodData Central (FDC ID: 171065)