Easy Sheet Pan Lemon Herb Chicken for Pitas

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6

Ingredients

• 2 pounds ground chicken

• 3/4 cup fine dry breadcrumbs

• 2 tablespoons olive oil

• 1 large egg

• 1/2 teaspoon lemon zest

• 2 tablespoons lemon juice

• 4 cloves garlic, finely minced

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1/2 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• Pita bread, for serving

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Coat a 10x15-inch rimmed baking sheet fully with nonstick cooking spray, then adjust the top oven rack to sit 6 inches below the heating element to prepare for broiling later.

2. Add all ingredients (ground chicken, breadcrumbs, olive oil, egg, lemon zest, lemon juice, garlic, oregano, thyme, cumin, smoked paprika, salt, and black pepper) to a large mixing bowl. Stir and fold the mixture until every ingredient is evenly incorporated, and no dry pockets of seasoning or breadcrumbs remain.

3. Spread the seasoned chicken mixture into a smooth, even layer across the entire prepared baking sheet. Use a sharp knife to lightly score the surface into 12 equal rectangular portions, taking care not to cut all the way through the chicken down to the pan.

4. Bake the chicken in the preheated oven for 8 minutes. After baking, switch your oven setting to broil, and cook for another 6 minutes. This will brown the top of the chicken and cook it through fully. Confirm doneness with an instant-read thermometer inserted into the center of the chicken — it should read 165 degrees F (74 degrees C) before you remove it from the oven.

5. Let the chicken rest for 1 to 2 minutes, then pull it apart along your scored lines. Serve warm with pita bread and any of your favorite complementary toppings.