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Baked Lemon Chicken with Potatoes & Vermicelli Rice

Savor the zestful harmony of Baked Lemon Chicken and Potato, Vermicelli Rice, and Salad.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Oil | Salt | Black pepper | Chopping board | Knife | Peeler | Cooking pot | Frying pan | Cooking pan | Bowl

Cooking Instructions


Step 5 : Roast in the Oven

Place the potato slices at the bottom of the oven dish, top them with the chicken. Pour the sauce over it. Roast in the oven for 10-12 minutes. While roasting, cut the baby gem lettuce, tomato, and cucumber into bite-size pieces, In a mixing bowl, add 1 tablespoon (per person) of lemon juice, oil, and season with salt and pepper. Mix well.

180 g Basmati Rice
400 ml Water for Rice
1 g Onion Powder
1 g Garlic Powder
320 g Chicken Breast
200 g Potato
7 g Garlic
120 g Fresh Lemon
7 g Coriander Leaves
200 ml Home Made Vegetable Stock
100 g Baby Gem Lettuce
90 g Fresh Tomato
120 g Cucumber



Step 1 : Cook the Rice

Rinse rice until the water is clear. In a pot, toast vermicelli in oil until golden for about 1-3 minutes. Add the rice with the toasted vermicelli, and stir for 30 seconds. Pour in water, boil for 1-3 minutes, then cover and simmer on low for 12 minutes.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Pan-fry the Chicken

Season chicken with onion, garlic powders, salt, and pepper. Heat a non-stick frying pan over medium heat, add oil, and sear each side of the chicken for 3-5 minutes until brown then set aside. In the same pan, cook the potato slices for 2-4 minutes on each side until they are browned.

Step 2 : Prep the Ingredients

Peel and finely chop the garlic, and potato into 1cm thick pieces. Finely chop the coriander leaves and halve the lemon before squeezing the juice, keeping 1 tablespoon of lemon juice.

Step 4 : Make the Sauce

Heat a pan over medium heat, add oil, and then add the garlic. Cook until fragrant. Add the lemon juice and pour in the vegetable stock.

Step 6 : Serve and Enjoy!

Finally, plate the vermicelli rice, alongside the roasted potato and chicken, and serve with the prepared side salad.


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