The present study was designed to investigate antimicrobial activity of garlic (Allium sativum), thyme (Tthymus vulgaris) oils at concentrations (1%) and honey (10%) in chicken meat. A total of 2000g of the fresh chicken meat samples were divided into two groups (A&B) the firist group was inoculated with E. coli (106 cfu/g) and the second one with S. aureus (106 cfu\ g) strains. Both of them were subdivided into untreated (control) and treated ones with garlic (1%), thyme (1%) oils and honey (10%), respectively. All samples were stored at 4°C and subjected to sensory and bacteriological evaluations after 3 hours, 1st, 2nd, 3rd, 4th and 5th day of cold storage. Sensory attributes of different treated chicken meat samples were mostly improved with honey (10%) followed by thyme oil (1%) then garlic oil (1%) when compared with control. Honey (10%) group give the best effectiveness of both pathogens reduction (100%) at 3th, 4th and 5th days with a significant advantage in extend shelf-life of refrigerated chicken meat compared to all groups specially control ones. Generally, some natural compounds proved to be efficient in improve safety and shelf-life. Generally, essential oils & honey proved to be efficient natural preservatives which more safe to human than chemical ones.