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I’ll share all my tips for baking chicken livers in the oven that turn out tasty and tender.
Liver & Onions in the Oven
I know from experience that cooking chicken livers for the first time might feel intimidating. The aftertaste. The texture. It feels complicated. But since chicken livers are milder in flavor than beef or calf liver, making them tasty is a breeze with a great recipe like this.
Ingredients
What I use to make fresh chicken livers taste amazing is onions and seasonings: salt, garlic powder, onion powder, paprika, and dried oregano (or Italian seasoning). Add a little olive oil for cooking, and it’s done!
Prepping Chicken Livers for Baking
First, trim the fat. Then, cut the larger pieces into smaller ones. You want pieces of similar size to ensure even cooking. Pat them dry to absorb any excess moisture and help the oil and seasonings stick to the meat. Remember to wash your hands well after handling the livers.
How to Bake Chicken Livers & Onions
With the oven preheated to 350F, place the sliced onions and chicken livers in a baking dish, and season with olive oil and seasonings. Bake covered with foil for 20 minutes, then remove the foil and keep baking for 10 to 15 more minutes.
Knowing When They’re Done
Avoid overcooking the livers to maintain a tender texture. You’ll know they are done after 30 to 35 minutes in the oven, when poking them with a meat thermometer, the internal temperature reaches 165F, and they still look tender.
How to Mellow the Flavor of Chicken Liver
If you find chicken livers usually taste a little “metallic” for you, soak them in milk for about an hour before cooking for a milder flavor. I don't think it’s necessary, but it's a personal choice!
Serving Baked Chicken Livers & Onions
Baked chicken livers go great over a bed of cilantro lime rice, cauliflower rice, mashed potatoes, caramelized Brussels sprouts, or roasted veggies. A simple salad or roasted frozen vegetables are also a nutritious side you can make fast!
Baked Chicken Livers and Onions
Ingredients
- 1 lb fresh chicken livers
- 1 large onion, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 2 teaspoons dried oregano, or Italian seasoning
Instructions
Prep:
- Preheat the oven to 350°F (175°C) and grease a 9×13 baking dish.
- On a plastic cutting board, trim any visible fat from the chicken livers and slice the larger ones into smaller pieces for even cooking. Gently pat them dry with a paper towel to absorb excess moisture. Wash your hands well after handling the livers.
- Place the sliced onions at the bottom of the greased baking dish. Place the cleaned chicken livers on top of the onions. Drizzle the olive oil over the top. Season everything with salt, garlic powder, onion powder, paprika, and oregano (or Italian seasoning). Using your hands or kitchen tongs, toss to season both the onions and chicken livers with the olive oil and seasonings.
- Cover the baking dish with foil.
Bake:
- Bake, covered, in the preheated oven for a total of 30 to 35 minutes. Open the oven after 20 minutes, remove the foil cover, and stir the livers and onions. Continue cooking for the remaining 10 to 15 minutes until the chicken livers are cooked through but still look tender. When poking them with a meat thermometer, the internal temperature reaches 165F.
- Remove from the oven and serve.
Notes
- For a milder flavor, you can soak the chicken livers in milk for about an hour before cooking. This step is optional and based on personal preference.
Emily says
This recipe reminds me of my nanna, who used to make this all the time! She was a big fan of liver, and would have loved this.
Maureen says
I grew up eating beef livers with onions and this recipe reminds me of that! I love that it’s easy to make, and tasty enough for everyone in the whole family! Plus, it packs in a punch when it comes to nutrients you get.
Audrey says
A simple, nutrient-packed recipe that makes chicken livers approachable. Easy to prepare and a great option if you want something different and budget-friendly.
Ned says
This was very good! I’ve never had livers any other way than fried. This is a much better option and still tasty.
Laura Fuentes says
Glad you enjoyed these Ned!
Liz says
This recipe reminds me of my mom!She loved chicken livers and every bite was nostalgic!