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.