Leah's Mediterranean Cooking Class Recipes

Local chef Lisa from Blue Dragonfly catering shows us how to create a sheet pan Mediterranean chicken (or tofu!) dish along with an orange olive oil cake.


*Chicken can be swapped out for a 15 oz package of firm tofu, drained and pressed for 30 minutes.


*Orange olive oil cake can easily be made gluten-free by swapping the flour for a gluten-free flour. All measurements remain the same. 

One Sheet Pan Mediterranean Chicken
Baby red potatoes, havled
8 ounces
Green beans, trimmed
8 ounces
Libellua Blu Tuscan Herb
2 tablespoons
Dragonfly Dust herb blend
To taste
Fresh parsley leaves, chopped
2 tablespoons
For the Marinade
Bone-in, skin-on chicken thighs
Olive oil
1/4 cup
Garlic cloves, minced
Juice of lemon
Red wine vinegar
1 tablespoon
Dried oregano
1 tablespoon
Salt and pepper
To taste
Orange Olive Oil Cake
All-purpose flour
1 1/4 cup
3/4 cup
Olive oil
1/3 cup
Vanilla extract
1 teaspoon
Juice and zest of orange
Baking powder
1 teaspoon
Baking soda
1/2 teasoon
1/2 teaspoon
Confectioners sugar
For dusting

One Sheet Pan Mediterranean Chicken

  1. In a gallon-size Ziploc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar, and oregano. Season with salt and pepper to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
  2. Preheat the oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray.
  3. Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with dragonfly dust, to taste. Top with chicken in a single layer.
  4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until golden brown and slightly charred (if desired).
  5. Serve immediately, garnished with parsley if desired


Orange Olive Oil Cake

  1. Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
  2. Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light.
  3. Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well.
  4. Sift together the flour, baking powder, baking soda, and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate.
  5. Pour in the prepared cake pan and bake for 25 to 30 minutes. Let the cake cool for 15 minutes, dust with confectioners sugar, and serve.