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Rosemary Lemon Chicken Patties

Fresh rosemary and lemon zest make boring ground chicken into tasty and delicious chicken patties or meatballs. Perfect for a quick and easy weeknight dinner with a side of vegetables or served with tzatziki sauce in a grand mezze platter.

Perfect to make ahead and freezes well.

Course Appetizer, Main Course
Cuisine American, Greek
Keyword Chicken Patties, Easy Make Ahead Dinner, Rosemary Lemon Chicken
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 patties
Author The Tiny Fairy


  • 1 lb. ground chicken, white meat
  • ½ cup Panko bread crumbs
  • 1 egg, beaten
  • 1 heaping teaspoon fresh rosemary, chopped
  • zest 1 large lemon
  • 2-3 cloves garlic, grated
  • 1 ¼ teaspoon kosher salt prefer Diamond brand
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne
  • ¼ teaspoon ground black pepper


  1. Combine all the ingredients with a fork in a medium size mixing bowl. Divide and form into 6 patties.

  2. Coat the bottom of a skillet with oil and sear the patties over medium heat for 6-8 minutes on each side until a golden crust has formed and the internal temperature reaches 160°F.

Recipe Notes

Making Mini Meatballs:  
If making mini meatballs for a mezze platter, use a Tablespoon to measure uniform and bite-size meatballs, about 32.  Bake at 375°F for 13-15 minutes.   Broil for until golden brown, about 1 minute.    Serve with tzatziki sauce, pita bread, olives and other mezze platter items.