Orange chicken

• 1 Ferme des Voltigeurs Whole chicken
• 3 oranges, cut in half
• 4 garlic cloves, minced
• 3 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• 2 tbsp olive oil
• 1 tbsp paprika
• Salt and pepper, to taste
• 1 sprig fresh parsley, for garnish
• 1 sprig fresh dill, to garnish

For ranch dressing

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 3 tbsp orange juice
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped chives
• 1 tbsp chopped fresh dill
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp mustard powder
• Salt and pepper, to taste

For bowls

• 1 small head of broccoli, cut into florets
• 1 head romaine lettuce, coarsely chopped
• The kernels of 2 ears of corn
• 1/2 cup shaved Parmesan cheese
• 1 tbsp capers
• 1 cup bread croutons

• Preheat oven to 350°F and position rack in center.

• Place the chicken in a baking dish, then add 2 oranges (4 halves), garlic, thyme and rosemary to the cavity of the chicken. Rub the outside of the chicken with the remaining orange halves, olive oil and paprika.
• Bake the chicken for about 2 hours, or until the internal temperature of the chicken reaches 180°F (82°C), basting regularly.

• Meanwhile, bring a pot of water to a boil. Add the broccoli florets and cook for 1 minute to blanch. Drain and transfer to a bowl of ice water to stop the cooking.
• In a small bowl, mix all the ingredients “for the ranch dressing.” Set aside in the fridge.
• When the chicken is cooked and slightly cooled, cut out the desired pieces.
• In a large bowl, combine the lettuce with the broccoli florets, corn, shaved Parmesan cheese, capers and bread croutons.
• Fill bowls with the salad, then add the chicken pieces. Garnish with the parsley and dill and serve with the dressing.

• Cooking a whole chicken results in juicy meat that really enhances each serving. To keep it fresh, shred the meat while it’s still warm and keep it in the fridge in an airtight container.