Preheat oven to 425F. Line roasting pan with foil leaving 2-inch overhang, for easy clean up.

In blender puree peach preserves, Bourbon and vinegar until smooth.

In small saucepot over medium-high heat cook peach mixture until reduced and thickened, about 5 minutes, stirring occasionally. Remove from heat and reserve.

Arrange chicken in prepared pan. Sprinkle with paprika, salt, cinnamon, garlic powder and cayenne.

Roast 45 minutes or until meat thermometer reads 165F, brushing with reserved glaze several times during last 20 minutes of cook time.