It is ultimately your call......
Me personnally I leave nearly all my beers in primary for a month and then bottle and only use secondary, if I am lagering in the cold for several months, adding something like hops or fruit or oak to the beer to flavor it, have had a lot of fruit like pumpkin added to the boil that carried over into the fermentor, or if it is a huge beer that I feel benefits for months of bulk aging time.......
If my beer is NOT meeting any of the afore mentioned conditions, which is usually 95% of my beers...then it is long primary and then straight to bottle.
There is already a ton of info on here about this topic. Almost daily, but some of the older threads are more detailed, if you want to get deeper into the reasons why. You will find a lot of people may not answer since they have answered this questions several times already, and see it daily. BUT if you want to see some of the better discussions I suggest that you search for the terms "No Secondary" or "Long primary."
There have been some really in depth discussions on it, with some great info to help you make up your mind...but you will find it is really a matter of personal preference, usually based on anecdotal evidence. Me personally, I have noticed my beer tastes and looks better leaving it in primary for a month.