Preheat oven to 375°F.

Remove the giblets from the chicken, rinse and pat dry. Sprinkle the chicken with half the seasoned salt.

Heat olive oil on medium high heat in a large Dutch oven. Put the chicken in breast side down and brown for a few minutes on top of your stove. Turn over and brown on other side for another few minutes.

Cut the lemon in half and squeeze the juice over the chicken. Place the lemon in the cavity of the chicken and tuck in the legs and wings. Sprinkle the chicken with the remaining seasoned salt, pepper and parsley.

Cover the Dutch oven and place in the oven for about 45 minutes. Remove lid and continue cooking for another 20 minutes or until the internal temperature of chicken reaches 165°F using an instant read thermometer. The broiler can also be turned on for the last few minutes of cooking for crispier skin.

Remove chicken and transfer to a cutting board. Let the chicken cool for about 10 minutes before carving.