Roast Chicken with Chipotle Glaze

Rinse chicken, remove any excess fat, and pat dry with paper towels. Mix garlic, 3 tablespoons vinegar, oil and paprika in small bowl to blend. Rub all over and in cavity of chicken. Cover with plastic and refrigerate 2 hours.

Preheat oven to 450 degrees F. Combine remaining 2/3 cup vinegar, orange juice, honey and chiles in heavy small saucepan. Simmer over medium heat until liquid is reduced by half, about 5 minutes. Strain, pressing chiles through sieve. Set glaze aside.

Transfer chicken to heavy large roasting pan. Roast 15 minutes. Reduce heat to 375 degrees F and roast 45 minutes. Continue roasting chicken, basting with reserved glaze every 5 minutes, until juices run clear when thickest part of inner thigh is pierced, about 20 minutes longer.

Transfer chicken to platter. Tent with foil. Let rest 10 minutes. Sprinkle with parsley, and serve.