1. The aim of this study was to examine the effect of sex and genotype on carcase composition and nutritional and sensory characteristics of chicken meat. The oGeline de Touraineo (GT) characterised by high carcase fatness was compared with an experimental crossbreed (EC) and oLabel rougeo (LR) genotype. 2. Females compared with males, and GT chickens compared with LR and EC chickens were characterised by increased carcase fatness and an increased lipid level in thigh meat. 3. In both breast and thigh meat, the percentage of monounsaturated fatty acids was increased and the percentage of polyunsaturated fatty acids was decreased. However, these effects did not affect sensory characteristics of meat particularly those of roasted breast fillets containing very low lipid level by comparison with thigh meat. 4. Finally, in our study, high carcase fatness was related to high intermuscular fatness affecting the nutritional characteristics of meat but not its sensory attributes.