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Roast Chicken Liver Recipe with Veggies

This chicken liver recipe may cause some noses to wrinkle. However, with the addition of healthy veggies, you will definitely convert your picky eaters.
Course Main Course
Cuisine American
Keyword chicken liver recipe, exotic dish
Prep Time 15 minutes
Cook Time 50 minutes
Servings 8


  • 150 grams chicken liver
  • 4 potatoes diced
  • 1 green bell pepper minced
  • 1 red bell pepper minced
  • 1 onion chopped
  • 1 carrot diced
  • 200 grams canned peas
  • 200 grams canned green beans
  • 100 grams boiled okra
  • 4-5 tbsp tomato paste
  • vegetable oil
  • salt to taste
  • ground black pepper to taste
  • flour for dredging
  • parsley


  • Preheat oven to 392 degrees F.
  • In a skillet, heat some oil and sauté the onions and peppers until softened.
  • Add the potatoes and carrots and braise for 2 to 3 minutes. Remove from heat and transfer to a baking sheet.
  • Add the rest of the vegetables to the baking sheet: okra, green beans, peas, as well as the tomato paste and parsley. Season with salt and pepper. Pour hot water to cover halfway through the veggies.
  • Bake in the preheated oven for 30 minutes or until potatoes are tender.
  • Clean and wash the chicken liver. You may also slice them into smaller bite-sized pieces if you prefer. Season with salt and coat them in flour. Arrange the liver in between the cooked veggies.
  • If the water has evaporated, you can add more to moisten the dish. Bake for another 15 minutes or until the chicken liver is cooked. Garnish with parsley before serving.