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Place a cast iron skillet (one big enough to fit your chicken) in the oven and preheat to 475°F.
Discard the giblets from the chicken and rinse the cavity thoroughly.
Pat the chicken dry with paper towels.
Season inside the cavity generously with salt and pepper then stuff the parsley, garlic, and lemon into the cavity.
In a small bowl combine the olive oil, ½ tsp salt, and ½ tsp pepper then rub all over the chicken.
When the cast iron pan is hot place the chicken breast side up in the pan.
Roast the chicken for 15 minutes then reduce heat to 350°F.
Roast chicken for about 1 to 1-½ hours or until skin is crispy and internal temperature is 165°F.
Transfer the chicken to a cutting board and tent with aluminum foil.
Allow chicken to rest for 15 minutes then carve and serve.