Preparation

• 在th机架位置e center of the oven and heat the oven to 400°F.

  In a small bowl, mix 1 Tbs. of the balsamic vinegar, 1 Tbs. of the rosemary, the brown sugar, 3/4 tsp. salt, and 1/4 tsp. pepper; stir to dissolve the sugar and salt. Add the olive oil and mix well.

  将珍珠洋葱撒在金属，玻璃或陶瓷烤盘的底部，尺寸约为10x15x2英寸。加入蘑菇，盖一面。将醋混合物搅拌均匀；汤匙1汤匙。进入第二个小碗并保留。使用大约一半的剩余混合物刷蘑菇帽。将培根撒在蘑菇和洋葱上。将鸡肉碎片，皮肤侧向上，顶部，并用剩余的醋混合物刷。烤30分钟。

  Meanwhile, toss the zucchini with the reserved 1 Tbs. of the vinegar mixture. In a measuring cup, combine the wine with the remaining 2 Tbs. balsamic vinegar, 1 tsp. rosemary, and 1/4 teaspoon salt. Remove the roasting pan from the oven and reduce the temperature to 375°F. Pour the wine mixture around the chicken and then scatter the zucchini around the chicken, keeping it toward the edges of the pan as much as possible. Return the pan to the oven and continue to roast until the vegetables are tender and an instant-read thermometer registers 165ºF in several pieces of chicken, 20 to 30 minutes.

  将鸡肉转移到温暖的盘子中。用开槽的勺子，将蔬菜和煎饼放在鸡周围。在蔬菜上撒上一点盐。

  倾斜烤盘，使果汁聚集在一个角落。用大的浅勺子从锅酱中脱脂。在鸡肉和蔬菜上勺少量酱汁。将剩余的酱汁放在投手中以通过桌子。