Two hundred and fifty ready to eat chicken products were collected randomly from different restaurants at Zagazig city, Sharkia governorate, Egypt, at different sanitation levels. The collected samples represented by (50 chicken ready to eat products each of fajitas, shawarma, burger, pane and luncheon). The S. aureus was detected in 56, 48, 68, 42 and 36% with mean counts 3.24 ± 0.38, 3.62 ± 0.41, 4.12 ± 0.42, 3.12 ± 0.34 and 2.45 ± 0.14 log10 CFU/g of examined RTE chicken fajitas, chicken shawarma, chicken burger, chicken pane and chicken luncheon, respectively. Ready to eat chicken products classified into good 125 (50%), acceptable 36 (14.4%), unsatis-factory 54 (21.6%) and potentially hazard 35 (14%) according to the count of S.aureus. Addition of 1% rosemary oil, 1% thyme oil and 1% garlic oil during formulation of chicken burger artificially inoculated with S.aureus achieved reduction percentages 86.53%, 88.94% and 92.51 % for rosemary1%, thyme 1% and garlic 1% treated groups, respectively on the 6 th day of storage at 4o C. Generally essential oils decrease S.aureus population in artificially inoculated chicken burger and considered as a promising in controlling of food pathogens contaminate chicken products.