This study examined the potential effects of adding red pepper oil (RPO) and radish oil (RO) to broiler diets on the animals’ development, immune system performance, and activity of digestive enzymes. A total of 300 1-day of age unsexed Arbor Acre chicks were allotted to five treatment groups in a complete randomized design experiment. Each group had sixty chicks divided into five replicate groups, each of 12 chicks. The 1st group (control group) was given a basal diet without supplements. A combination of RPO and RO was added to the basal diet of the remaining four groups at escalating levels: 0.3, 0.6, 0.9, and 1.2 g/kg of feed, respectively. Compared to the control, body weight, weight gain, feed intake, and feed conversion ratio significantly improved by adding RPO and RO at 0.6 or 0.9 g/kg of feed. Additionally, with varying RPO and RO levels, there was a considerable reduction in uric acid, creatinine, and aspartate aminotransferase (AST). Birds fed 0.6 g/kg of RPO and RO had lower triglycerides and low-density lipoprotein (LDL). Furthermore, including RPO and RO in the diet mainly impacted the activity of digestive enzymes and antioxidant levels. In addition, thymus and spleen relative weights had been influenced considerably. Additionally, the group that was fed the RPO and RO diet at a 0.9 g/kg level had the highest levels of these immune system markers. Interestingly, chicks fed diets with 0.9 g/ kg of RPO and RO showed the lowest levels of E. coli, Salmonella, and coliforms. Additionally, there was a trend of increasing lactic acid bacteria levels with higher concentrations of RPO and RO compared to the control group. We might conclude that the RPO and RO addition in broilers’ diets maximizes their production and immunity.