The aim of the present study was to investigate qualitative and quantitative properties of breast and thigh (muscle and skin) of chickens from organic and conventional production systems, currently provided in markets for Czech consumers. Production properties (yield and weight), sensorial attributes, surface colour (lightness /L*/, ­redness /a*/, yellowness /b*/), texture of muscle (raw and baked) and chemical ­indicators (dry matter/moisture, total protein, net protein, collagen, hydroxyproline, fat and ash) in fresh chicken broilers were evaluated. The conventional chickens had heavier (P < 0.01) breasts than organic chicken. The colour indicators showed that the skin of organic chickens (breast and thigh) was more yellow, contrary to less ­yellow muscles. The thigh of organic chickens (raw and baked) was less (P < 0.05) tender than conventional broiler thighs. The total protein content of organic breast muscle was greater (P < 0.05) but fat content in organic chicken breast was lower (P < 0.01) than in conventional broiler breasts. Our results indicate that the quality of organic chicken meat was slightly superior to conventional chicken meat whereas the yields of eviscerated carcass and breasts were inferior.