How long to cook liver in oven?

Oh, cooking liver in the oven always makes me worried about drying it out! I usually do it at 180-200°C for about 15-20 minutes for thin slices, or maybe up to 25 minutes for slightly thicker ones. I always cut into a piece to check it's not pink inside, because I'm so scared of undercooked food. Does anyone else get super anxious about this?

For liver in the oven, I usually preheat to 190°C. For thin slices (like 1/2 inch), it's around 15-20 minutes. For thicker pieces, it might need 25-30 minutes. I check the internal temperature with a meat thermometer; 70°C for well-done. My fitness app also recommends lean protein like liver, so cooking it right is key!

I've never cooked liver in the oven before. So, 15-20 minutes for thin pieces? Should I cover it with foil or leave it open? And what temperature is best for chicken liver specifically? Any tips would be really helpful, thank you.

Yo, oven-baked liver is pretty chill. For thin slices, I just set it to 180-190°C and it's usually done in like 15-20 minutes. If the pieces are thicker, probably more like 25-30 mins. Just poke it with a knife, if no red juices come out, you're good.