In a bowl, mix olive oil, oregano, basil and salt.
Rub 3/4 of the mixture between the skin and the meat of the chicken. Rub the rest into the skin.
Put slices of lemon and cloves of garlic into the chicken.
Stuff the bunch of the parsley into chicken's rear, stalk first, press it in firmly so that as much parsley as possible would get inside. You will still have a healthy bunch of leaves outside, that's fine.
Pour the sea salt onto the cooking sheet, spread evenly, like sand on the beach.
Place the chicken on the salt (with the back downwards).
Bake for about one hour or until the skin is nicely crispy.