The aim of this work was to evaluate the usability of different parts of chicory for obtaining extracts rich in fructans and polyphenols. The raw material consisted of dried chicory roots, chicory peels, leaves and seeds. It was subjected to water-ethanol extraction and extracts were subsequently lyophilized. The content of fructans and polyphenols was analysed as well as antioxidant capacity using DPPH method was determined in all preparations obtained. It was shown that multistage extraction of chicory roots or leaves using 75% ethanol combined with distillation of the solvent, followed by concentration of the solution and lyophilization led to obtaining dry preparations rich in fructans and polyphenols. Lyophilized fructan-polyphenol extracts produced from roots and peels contained 61.8% and 47.7% of fructans in dry matter, respectively. The content of the most beneficial FOS with DP3÷10 in those preparations reached 47.3% and 34.5% of dry matter, respectively. The preparations contained from 0.5 to 1.7% of polyphenols, with chlorogenic and dicaffeoylquinic acids predominating. The lyophilized extract obtained from chicory seeds was the richest in polyphenol compounds and contained over 10% of total phenolics, including 71% of dicaffeoylquinic acids, and was characterised by the highest antioxidant activity (0.513 mmol TAEC/g of preparation).