Is it safe to eat a chicken that leaked a ton of red fluid after roasting?
Based on the given information, it does not sound like the chicken was actually cooked as planned; maybe the oven's thermometer is off, or there is another problem.
It sounds like raw meat juices (water and myoglobin, not blood, and I cannot remember the technical name for this fluid just now). If the oven was truly at 180 C (about 355 F), this would have evaporated or the heat would have destroyed the red color.

Since the chicken was held at unknown temperatures for an extended period of time, I wouldn't risk eating it.

I would recommend discarding this chicken immediately, and buy an oven thermometer immediately, to check its calibration, and if it is off, get it serviced.