Preheat oven to 200ºC. Clean the chicken and cut away the neck keeping the skin in tact.
Chop parsley and mix it with butter in a bowl. Keep it in the refrigerator. Rub salt all over the outside and the inside of the chicken. Similarly rub black pepper powder.
Lift the skin of the chicken and rub the parsley butter all over. Rub it outside the chicken too. Cut thick round slices of the oranges and arrange them on a baking tray.
Tie the two drumsticks together. Fold the front wings and skin at the neck towards the back and place the chicken over the orange slices in the tray. Pour red wine all around the chicken. Place the bacon rashers across the chicken till the entire chicken is covered.
Cook in the preheated oven at 200ºC for 10 minutes. Reduce temperature to 170ºC and cook, basting with oil in between, for 1 to 1¼ hours or till done. Take care that the chicken does not get overcooked. The sauce remaining in the tray can be thickened with a little flour and poured over the chicken.
Slice and serve hot.