Prepare the Chicken: Firstly, remove your chicken from its packaging and pat it thoroughly dry with kitchen paper, inside and out. This step is crucial for crispy skin! You’ll feel the skin become much less tacky to the touch. Let it sit at room temperature for about 20-30 minutes if possible, as this helps with even cooking.

Season the Chicken: In a small bowl, combine the olive oil, oregano, smoked paprika, garlic powder, onion powder, dried thyme, black pepper, and sea salt. Mix until it forms a thick paste. Rub this mixture generously all over the chicken, making sure to get into every crevice and even under the skin of the breast if you can gently lift it. Your hands will be coated in a beautiful reddish-orange spice blend, and the chicken will already smell wonderfully aromatic.

Stuff and Truss (Optional but Recommended): Place the halved lemon, fresh rosemary sprigs, fresh thyme sprigs, quartered onion, and halved garlic head into the chicken's cavity. This will infuse the meat with incredible flavour as it cooks. If you have kitchen twine, truss the chicken by tying the legs together and tucking the wing tips under the body. This helps the chicken cook more evenly and keeps it compact, making it easier to fit into the air fryer basket. The chicken will look neat and ready for roasting.

Preheat and Position: Preheat your air fryer to 180°C (350°F) for 5 minutes. Carefully place the seasoned and trussed chicken breast-side down in the air fryer basket. You might hear a gentle sizzle as it hits the hot surface. Ensure there’s enough space around it for air to circulate; if your air fryer is smaller, you might need to adjust the chicken slightly.

First Cook Cycle: Air fry the chicken breast-side down for 30 minutes. After this time, you'll notice the skin starting to brown, turning a light golden hue, and a delicious roasted aroma will begin to fill your kitchen. Carefully flip the chicken over so it’s now breast-side up.

Second Cook Cycle: Continue to air fry for another 30-45 minutes at 180°C (350°F). Keep an eye on it during this stage. The skin should gradually deepen to a rich, dark golden-brown, becoming wonderfully crisp. You might hear the skin crackling slightly, indicating its crispness.

Check for Doneness: To ensure the chicken is thoroughly cooked, insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should register 74°C (165°F). The juices running from the chicken when pierced should also be clear, not pink. The skin will be gloriously bronzed and feel firm and crisp to the touch.

Rest the Chicken: Once cooked, carefully remove the chicken from the air fryer basket and place it on a cutting board or serving platter. Tent it loosely with foil and let it rest for at least 10-15 minutes. This resting period is vital; it allows the juices to redistribute throughout the meat, resulting in an incredibly juicy and tender chicken. You'll notice the chicken relaxes and settles, and the aroma will deepen.

Carve and Serve: Carve the chicken into portions and serve immediately. Enjoy the fruits of your labour!