Chicken is a relatively lean meat and low in saturated fats. Roasting the chicken, whether in whole or in part, is done in the oven plain or with the addition of spices. According to Help With Cooking, the majority of fat found in chicken is in the skin, so eating it without the skin reduces the fat and calories; however, when roasting, it is best to keep the skin on to hold in moisture and to avoid the meat becoming too dry and tough. Calorie, fat and nutrient content will vary depending on the cut of chicken you are eating, as well as the spices used.
Drumsticks
An average chicken drumstick, with the bone and skin removed, weighs around 44 g and provides 76 calories, 12.45 g of protein, 2.49 g of fat and 41 mg of cholesterol. Chicken drumsticks provide a variety of minerals including 5 mg of calcium, 11 mg of magnesium, 81 mg of phosphorus, 108 mg of potassium, 42 mg of sodium, 1.40 mg of zinc and 8.4 mg of selenium. Vitamin content in a roasted chicken drumstick includes trace amounts of B vitamins, 33.2 mg of choline, 26 IU of vitamin A, 2 IU of vitamin D and 1.5 mcg of vitamin K.
Thighs
A chicken thigh, with the bone and skin removed, weighs about 52 g. A chicken thigh contains 109 calories, 13.49 g of protein, 5.66 g of fat and 49 mg of cholesterol. Chicken thighs are a good source of minerals and provide 6 mg of calcium, 12 mg of magnesium, 95 mg of phosphorus, 124 mg of potassium, 46 mg of sodium, 1.34 mg of zinc and 15.1 mcg of selenium. Thighs provide a trace source of the B vitamins, 37.3 mg of choline, 34 IU of vitamin A and 3 IU of vitamin E.
Breast Meat
A half breast serving of roasted chicken without the skin contains 142 calories, 26.68 g of protein, 3.07 g of fat and 73 mg of cholesterol. Roasted chicken breast provides 13 mg of calcium, 0.89 mg of iron, 25 mg of magnesium, 196 mg of phosphorus, 220 mg of potassium, 64 mg of sodium, 0.86 mg of zinc and 23.7 mcg of selenium. Chicken breast provides trace amounts of the B vitamins such as thiamin, riboflavin, pantothenic acid, vitamin B6 and B12. It provides 11.792 mg of niacin, 3 mcg of folate, 73.4 mg of choline, 18 IU of vitamin A and 4 IU of vitamin D.
Spices
The calorie and nutrient content of your roasted chicken will vary depending on which spices, if any, you use to season your chicken. If you baste it with butter, this can add to certain nutrient values. In a single tablespoon of butter, you will find 102 calories, 11.52 g of fat and 31 mg of cholesterol. Butter also contains a small amount of calcium, phosphorus and potassium. Butter also contains 9 IU of vitamin D, 355 IU of vitamin K and 101 mg of sodium, so the use of butter for basting your chicken can greatly change the nutrition value. The addition of salt to season will increase you sodium values, as well as can other spices.
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