A 2×3 factorial experiment was conducted to evaluate the effect of lycopene (0 and 75 mg/kg) and α-tocopheryl acetate (0, 50 and 100 mg/kg) in the diet for broilers on performance, oxidative stability and chemical composition and vitamins content in leg meat. Significant interaction of lycopene and α-tocopheryl acetate addition was found out in body weight in 21st day of age, malondialdehyde content in raw and 3 days stored leg meat at refrigerator temperature, cholesterol content in leg meat and lycopene content in liver. The α-tocopheryl acetate supplement increased oxidative stability of raw and stored leg muscle. The highest value of cholesterol content was ascertained in leg meat of broilers from control in comparison with treatment which received 75 mg/kg of lycopene. Dietary α tocopheryl acetate significantly reduced fat content and increased ash content in leg meat. The highest doses of antioxidants increased concentration of lycopene in liver as compared to control.