Carnivore (Meat) / EasyPeasy / Entree

Chicken Livers – Roasted!

Chicken Livers usually end up in Paté. We love Paté, not doubt, but there are a few other ways to enjoy this delicious treat. Chicken Livers must be fresh or freshly frozen, defrosted and used immediately. They are creamy, slightly sweet, and full of iron. For this recipe, I put them into an ovenproof skillet, chopped a red onion, drizzled she EVOO, sprinkled generously with Thyme (a perfect complement to the Chicken Liver’s flavor), a dusting of salt and pepper. Voilà!

Serving Idea:

  • Slice fresh sourdough bread, rub with a bit of garlic, brush lightly with oil and toast or grill. Top with Roasted Chicken Livers.
  • Cool to room temperature and serve over Salad Greens with a French Vinaigrette from David Lebovitz.
  • Chop up and serve over bowtie pasta with melted butter and a pinch of salt.
  • Make a risotto and serve on top, steaming hot.
  • Eat straight from the pan. The best way to eat them…
  • Make into a country paté by chopping and mixing with some butter and olive oil, or purée in the food processor to make a classic smooth paté.

Additional recipes to try:

Southern Fried Chicken Livers from Capps Lepp
Chicken Livers With Caramelized Onions and Mushrooms from NYT/Mark Bittman
Chicken Livers with Caramelized Onions and Madeira from Food and Wine

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Chicken Livers - Roasted

Serves: 2-4
Prep Time: 5 min Cooking Time: 15-20 min


  • 8oz/250g fresh or defrosted chicken livers, rinsed
  • 1 large Sweet Onion, sliced
  • 2oz/60ml EVOO
  • 1 tsp dried Thyme
  • salt and pepper



Preheat oven to 400°F/200°C.


Rinse and drain chicken livers.


Arrange in an ovenproof baking dish or pan.


Add onions. Mix in with the chicken livers.


Sprinkle thyme, salt and pepper.


Drizzle with olive oil.


Place in oven.


Depending on the size of the chicken livers will determine how long it takes to cook them. If cooked too long they may dry out, so watch. They should be a bit crispy on the edges, and still soft, but pinkish-brown inside.

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