Preheat the oven to 180°C (350°F).
Pat the chicken dry with paper towels and rub all over with olive oil or butter,
Season the chicken inside and out with salt, pepper, and dried herbs.
Place the onion, carrots, potatoes, celery, bay leaves, chorizo, red pepper and garlic in the bottom of a large oven-safe pot or Dutch oven.
Place the chicken on top of the vegetables and pour the chicken stock around the chicken (not over the skin).
Cover with a lid and roast in the preheated oven for 1 hour.
Remove the lid and continue roasting for 20 minutes, or until the skin is golden and the internal temperature reaches 75°C (165°F). To ensure the chicken is cooked, the juices should run clear when a skewer is inserted into the thickest part of the chicken. Remove from the oven and set aside to rest for 10 minutes. While resting, add the parsley to the dish, stir until the leaves are wilted, then spoon into shallow bowl, carve and serve with the vegetables.
