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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’s chicken, yep, but it feels more complicated. Ok, now forget it, because with this recipe, baked chicken livers are a breeze to make!
Chicken livers are milder in flavor than beef or calf liver, so making them tasty is simple with oil, onions, and seasonings. With a great recipe like this -or the one I have for sauteéd chicken livers– this protein is quick and easy to make!
Follow my cooking tips, and don’t omit the onions, and you’ll have an affordable family dinner packed with iron, vitamins, and protein. Now, let’s cook!
Ingredients
You don’t need anything fancy to turn chicken livers into a delicious baked dinner. Here’s what I use to make them tasty:
- Fresh chicken livers: the MVP of this recipe.
- Onion: turns out delicious after being caramelized in the oven.
- Extra-virgin olive oil: for cooking.
- Seasonings: add salt, garlic powder, onion powder, paprika, and dried oregano (or Italian seasoning) for tons of delicious flavors!
Prepping Chicken Livers for Baking
With a little preparation, your baked chicken livers will turn out delicious and tender. 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.
Some people complain about the aftertaste of chicken liver. If you prefer a milder flavor, you can also soak the chicken livers in milk for about an hour before baking them. I don't think it’s necessary, but it's a personal choice!
How to Bake Chicken Livers & Onions
Baked chicken livers are easy to make, but following these cooking tips is key to achieving the best flavor and texture. Here’s what you need to know about the process:
- Prep the oven
You’ll preheat the oven and grease a baking dish to cook the livers and onions. - Prep the chicken livers
Trim any excess fat from the chicken livers and cut the larger ones into smaller pieces if necessary to ensure even cooking. Optionally, you can soak them in milk for about an hour before cooking for a milder flavor. - Season
Place sliced onions on the baking dish, add the chicken livers on top, and season with olive oil and seasonings. Toss to coat and cover the baking dish with foil. - Bake
Bake for 20 minutes covered. Then, remove the foil and keep baking for 10 to 15 minutes more. - Serve
Serve these baked chicken livers with your favorite sides, and enjoy!
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. This step is optional and based on personal preference.
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.
Marysa says
I have never heard of this before, and it sounds interesting. I am not even sure where to buy chicken livers. It is nice to try something new!
Henri says
I was today years old when I learned about soaking the livers in milk. But honestly, the metallic taste doesn’t bother me at all. We usually cook them with gizzards, and we will try your recipe next time
Melanie E says
I haven’t ever tried making chicken livers before but it is a dish my parents really love. I want to see if I can recreate this and surprise them as they don’t get to have chicken livers often.
Rosey says
You’ve unlocked a memory for me. My grandparents used to make these and I forgot all about them!
Lisa says
WOW, this recipe brings back so many memories, my mom used to cook this all the time for my dad. I will say I’ve never been a fam of liver.