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.