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Preheat the oven to 200C/180C Fan/Gas 6. Tip the onion, peppers, courgette and tomatoes into a large roasting tin. Using a sharp knife, score the skin of the chicken a couple of times, then place into the roasting tin along with the vegetables.
Combine the marinade ingredients in a bowl and season well with salt and pepper. Spoon the marinade generously over the scored chicken, pouring any spare marinade over the vegetables. Roast in the oven for 30 minutes.
Temporarily remove the cooked chicken from the roasting tin, then add the bulgur wheat and stock to the tin. Stir together with the roasted vegetables. Place the chicken back in the roasting tin and return to the oven for a final 15 minutes. Stir the bulgur wheat and vegetables after 10 minutes and add the pine nuts. At this stage, add a little more liquid if required – by the end of the 15 minutes, all the liquid should be absorbed and the bulgur should be plump and cooked through.
When the bulgur wheat is tender and the chicken is cooked through and caramelised on top, serve straight away with a sprinkling of chopped parsley on top.