Baked chicken liver and heart pâté: my most requested nutrient-dense recipe

Caring for your health should feel good. It should be enjoyable, sustainable, and fit naturally into your lifestyle. I believe in a food-first approach wherever possible, using nourishing, everyday meals as a foundation before reaching for supplements. My aim is to help people thrive by creating health solutions that feel empowering, not overwhelming.

One of the questions I get asked most often is how to include enough of the nutrients our bodies need, nutrients that are essential for energy, immunity, mood, and overall wellbeing. I’m talking about iron, zinc, folate, B vitamins, and vitamin A. Surprisingly, even people who eat a varied omnivorous diet can sometimes fall short.

This is where organ meats truly shine and why I'm sharing my baked liver pâté recipe. Liver, heart, and other offal are some of the most nutrient-dense foods you can eat. They provide these key vitamins and minerals in forms your body can easily absorb. If you follow a plant-based diet, or are in a season of higher nutritional demands such as preconception, pregnancy, or postpartum, it’s particularly important to be mindful of these nutrients.

Check out this Priority Micronutrient Density in Foods research article if you want to geek out. You’ll see liver, kidney, and heart ranking ‘very high’ in overall nutrient density.

Why I love this pâté

This baked chicken liver and heart pâté is my most requested recipe, and I’m finally sharing it with you. It’s simple, nourishing, and delicious. You can make it using a mix of organ meats, or just liver if you prefer.

The best part? It’s fuss-free. Everything is roasted in the oven, then blended into a smooth, creamy pâté. It keeps in the fridge for up to four days, making it an easy, practical way to add nutrient-dense foods into your meals (or snacks) without stress or extra effort.

Baked chicken liver and heart pâté recipe

Ingredients

• 400g chicken liver and/or hearts

• 1 medium carrot

• 1 onion, peeled

• 1 celery rib

• Salt and pepper, to taste

• Drizzle of extra virgin olive oil

  
  

Method

1. Preheat your oven to 160°C fan / 180°C non-fan.

2. Chop the vegetables, drizzle with olive oil, and roast in a baking dish for 15 minutes.

3. Clean the organ meats if needed, add them to the vegetables, and roast for a further 30–40 minutes, stirring occasionally.

4. Allow to cool slightly, then blend until smooth in a food processor.

5. Store in the fridge for up to four days.

   
   

Try this baked chicken liver pâté recipe as part of your weekly meal plan, it’s easy, satisfying, and a delicious way to support your nutrient intake.

This pâté can be enjoyed on sourdough toast, buckwheat or seed crackers, with vegetable crudités, or as part of a larger meal. It’s a delicious way to make sure your body is getting the nutrients it needs to thrive.

Why nutrient-dense foods matter

What we eat every day has a profound impact on how we feel. Choosing foods that naturally deliver a wide range of vitamins and minerals can make a real difference to energy, resilience, and long-term health.

Organ meats are a brilliant example because they offer a concentrated source of nutrients in a form the body can use effectively. A recipe like this baked liver pâté makes it easy to introduce them in a way that feels simple, approachable, and enjoyable, without needing to overhaul your entire diet.

Supplements and testing absolutely have their place, but they work best when built on top of an already nourishing diet and lifestyle. That’s why I love sharing recipes like this: they’re practical, sustainable, and can become part of your everyday routine.

Supporting your nutrient status

If you’d like to explore your own nutrient status and understand which tests could guide you towards your health goals, you can book a free 15-minute chat with me. Together we can create a personalised plan that feels clear, supportive, and realistic for your life.