Main Dishes
Chicken Patties and Crispy Potatoes
Prep
15 minutes
Cook
40 minutes
Yield
4 -5 (8 chicken patties)
This sheet pan meal of Chicken Patties and Crispy Potatoes is the perfect recipe for a busy weeknight or when you're just tired of being in the kitchen!
This sheet pan recipe is the perfect easy weeknight meal. It is incredibly easy to make with only a 15 minute prep and takes protein-packed Chicken Patties and Crispy Potatoes, baked to perfection all in your oven on one tray. It’s healthy, great for meal prep, and loaded with flavor.
❤️ Why You’ll Love Chicken Patties
- High Protein: This recipe is made with Chicken Patties that are packed with lean protein that is essential for building muscle, and a healthy body.
- Quick: A sheet pan meal is the perfect type of meal for those busy nights you don’t feel like cooking. This recipe will only take you 15 minutes to prep.
- Healthy: Feel good about what your serving your family with this whole meal. You’ve got veggies, healthy carbs, and lean protein, all on one tray!
🍲 Ingredients
Ground Chicken – What I love about ground chicken is that it’s really inexpensive and can be made into so many different things without compromising the flavor. For this recipe I took the ground chicken and mixed it with key seasoning, some hidden veggies, and garlic to make juicy, delicious patties.
Italian Seasoning – Italian seasoning is an essential spice that should be in your spice drawer because it’s so versatile. It’s a mix of aromatic Italian herbs like rosemary and oregano, and it goes great in so many dishes like pasta sauces, pizza, chicken, beef and veggies.
👩🍳 How to Make Chicken Patties
- Preheat the oven to 375F.
- Make the lemon garlic sauce: Add all of the ingredients for the lemon garlic sauce in a small bowl and whisk together until combined. Set aside.
- Make the chicken burgers: In a medium mixing bowl add the ground chicken, grated zucchini (with the juices squeezed out), crushed fennel seeds, zest of one lemon, fresh minced chives, Italian seasoning, pressed garlic, breadcrumbs, egg, kosher salt, ground pepper, onion powder, garlic powder and extra-virgin olive oil. Mix together to fully combine. Divide the mixture into 8 portions (heaping ½ cup for each burger) and use your hands to form into burger-sized patties and set aside on a plate.
- To a large sheet pan lined with parchment paper add halved baby potatoes. Drizzle with olive oil, salt and pepper and toss to coat. Place all potatoes cut side down. Bake for 15 minutes.
- Once the potatoes have baked for 15 minutes, remove from the oven and place the chicken burgers on top of the potatoes in one layer.
- Bake for 20 minutes, remove from the oven and brush with half of the lemon garlic sauce. Place back in the oven for 2-5 more minutes or until the chicken burgers are cooked through to 165F.
- Top everything on the sheet pan with the roughly crumbled feta cheese, halved cherry tomatoes and fresh minced chives. Finish by drizzling over the rest of the lemon garlic sauce and then serve.
🪄 Tips and Tricks
- Squeeze The Zucchini:: Use a clean kitchen towel or paper towel to press out as much liquid as possible. Too much moisture makes your burgers soft and hard to shape.
- Chill The Patties: Pop them in the fridge for 10–15 minutes before baking to help them hold their shape better.
- Don’t Overcrowd: Make sure the patties and potatoes have a bit of breathing room so they crisp instead of steam.
🗒 Variations
If you like this sheet pan recipe, I have so many more that you’ll love. Here are some others to add to your meal plan for the week:
- Greek Sheet Pan Dinner
- Sheet Pan Greek Meatballs & Lemon Potatoes
- Sheet Pan Fish Tacos
- Sheet Pan Chicken Orzo Bake
🗒 Best served with
👝 How to Store Leftovers
Store leftovers in an airtight container for up to 3-4 days. This is a great recipe to meal prep for a quick, easy lunch for the week!
🤔 Common Questions
It helps keep the burgers juicy, but you can swap it for grated carrot, finely chopped spinach, or even a tablespoon of Greek yogurt.
Absolutely! Ground turkey also works great in this recipe.
They should be golden on the bottom and easily pierced with a fork. If they’re still firm, give them a few extra minutes before adding the chicken.
Chicken Patties and Crispy Potatoes
Ingredients
For the lemon garlic sauce
- 1/4 cup olive oil
- Juice of one lemon
- 1 tsp McCormick Italian Seasoning
- 3 garlic cloves pressed
- 1 ½ tsp kosher salt
- ½ tsp ground pepper
- 1 tsp dijon mustard
For the chicken patties
- 900 grams 2 lbs ground chicken
- 1 medium zucchini, grated and squeeze excess juices out (about 1 cup packed once juices squeezed out)
- 1 tsp fennel seeds crushed
- Zest of one large lemon
- 3 tbsp fresh minced chives
- 1 tbsp McCormick Italian Seasoning
- 4 garlic cloves pressed
- ¾ cup breadcrumbs
- 1 x egg
- 1 ½ tsp kosher salt
- 1/2 tsp ground pepper
- 1 ½ tsp onion powder
- ¾ tsp garlic powder
- 1 tbsp extra-virgin olive oil
For the potatoes
- 1 – 1 1/2 lbs 450-650g baby potatoes, halved
- 2 tbsp extra-virgin olive oil
- 1 ½ tsp kosher salt
- ½ tsp ground pepper
For the toppings
- 1 cup feta roughly crumbled
- 1 cup cherry tomatoes halved
- 2 tbsp fresh minced chives
Instructions
- Preheat the oven to 375F.
- Make the lemon garlic sauce: Add all of the ingredients for the lemon garlic sauce in a small bowl and whisk together until combined. Set aside.
- Make the chicken burgers: In a medium mixing bowl add the ground chicken, grated zucchini (with the juices squeezed out), crushed fennel seeds, zest of one lemon, fresh minced chives, Italian seasoning, pressed garlic, breadcrumbs, egg, kosher salt, ground pepper, onion powder, garlic powder and extra-virgin olive oil. Mix together to fully combine. Divide the mixture into 8 portions (heaping ½ cup for each burger) and use your hands to form into burger-sized patties and set aside on a plate.
- To a large sheet pan lined with parchment paper add halved baby potatoes. Drizzle with olive oil, salt and pepper and toss to coat. Place all potatoes cut side down. Bake for 15 minutes.
- Once the potatoes have baked for 15 minutes, remove from the oven and place the chicken burgers on top of the potatoes in one layer.
- Bake for 20 minutes, remove from the oven and brush with half of the lemon garlic sauce. Place back in the oven for 2-5 more minutes or until the chicken burgers are cooked through to 165F.
- Top everything on the sheet pan with the roughly crumbled feta cheese, halved cherry tomatoes and fresh minced chives. Finish by drizzling over the rest of the lemon garlic sauce and then serve.
Notes
- Not only are these great for dinner, they’re perfect to meal prep for each lunches during the week!
- If you love these, try our traditional Bifteki (Greek Baked Beef Patties)
- Serve with a side of our Maroulosalata aka my Mama’s Salad
