Pam Anderson

One foolproof recipe and six ways to change it up.
By Pam Anderson
By Pam Anderson
Serve the chicken with a creamy, rich sauce made from pan drippings and fresh herbs.
By Pam Anderson
Season the chicken with a mixture of ground cumin, curry powder, ginger, and cayenne.
By Pam Anderson
Make a quick rub with rosemary, garlic, lemon zest, salt, and pepper, then spread the mixture beneath the chicken’s skin to keep meat juicy, tender, and oh-so-flavorful.
By Pam Anderson
Because the onion and potatoes cook in the same pan as the chicken, there’s very little post-dinner cleanup.
By Pam Anderson