Wash chicken thoroughly inside and out and dab dry with kitchen paper. Season chicken with salt and pepper. Tie legs and wings together with kitchen string. Place the chicken breast side down on a fat pan and sprinkle with oil.
Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours. Turn the chicken after approx. 30 minutes, brush with broth and pour on some broth. In the meantime, wash and peel the potatoes and cut them lengthwise into slices.
Drain the corncobs and cut them into thick slices. Clean and wash spring onions and cut them roughly into pieces. Peel onion and garlic. Dice onion finely, press garlic through a garlic press.
Wash the chillies, cut 1 lengthwise and remove the seeds. Cut the chillies into fine rings. Heat the fat in a pot and fry the onions and garlic. Add chilli, ketchup and honey and simmer for about 5 minutes.
Season to taste with salt. 40 minutes before the end of the cooking time, add the potatoes, remaining chilli pepper and remaining stock to the chicken. Add corn wheels and spring onions only 20 minutes before the end of cooking time, season with salt and pepper.
Spread the ketchup sauce on the chicken. Fry until golden brown. Arrange chicken and vegetables on a plate and serve garnished with parsley and fried chilli.