Roast Chicken With Chicken Livers Recipe

Name: Roast Chicken With Chicken Livers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 3/4-4 lb) whole chickens; 1 teaspoon coarsely chopped thyme; salt; 1/2 cup extra virgin olive oil; 20 garlic cloves, peeled; 2 teaspoons coarsely crushed black peppercorns; 1/4 lb chicken liver, trimmed and cut into 1-inch pieces; fresh ground pepper; 2 tablespoons chopped gaeta olives (we only had black olives!); 1 tablespoon minced flat leaf parsley

Servings: persons

1
Preheat the oven to 350u00b0F
2
Set the chicken in a roasting pan just large enough to hold it.
3
Sprinkle the thyme in the cavity and season the bird inside and out with salt.
4
Tie the legs together.
5
Pour the olive oil over the chicken and scatter the garlic cloves and peppercorns in the pan.
6
Roast the chicken for about 20 minutes, or until the garlic is soft and golden.
7
Transfer the garlic to a coarse sieve set over a small saucepan.
8
Roast the chicken for about 1 hour longer, or until the juices in the cavity run clear.
9
Tip the chicken in the pan to drain the juices, then transfer the bird to a carving board and cover loosely with foil.
10
Skim the fat from the pan juices and reserve 1 tablespoon.
11
Press the garlic through the sieve into the saucepan and pour in the pan juices with the peppercorns.
12
In a medium skillet, heat the 1 tablespoon of reserved fat just until smoking.
13
Add the chicken livers, season with salt and freshly ground pepper and cook over high heat until browned on both sides and pink in the center, about 1 minute.
14
Add the livers to the pan sauce and bring the sauce to a simmer.
15
Season with salt and remove from the heat.
16
Carve the chicken and arrange on plates.
17
Spoon the sauce on top, garnish with the olives and parsley and serve.

1102

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (3 3/4-4 lb) whole chickens, 1 teaspoon coarsely chopped thyme, salt, 1/2 cup extra virgin olive oil, and more.

Yes, Roast Chicken With Chicken Livers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken With Chicken Livers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions