Prepare the Chicken: Remove the chicken from its packaging and pat it thoroughly dry with kitchen paper. This step is crucial for achieving that wonderfully crispy skin. Feel the skin become noticeably drier to the touch.

Season Generously: In a small bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, dried mixed herbs, salt, and black pepper. Rub this mixture all over the chicken, ensuring every crevice is coated. You should see the chicken transform, taking on a vibrant, earthy red hue from the paprika.

Stuff and Arrange: Place the lemon halves, onion quarters, and fresh herb sprigs into the chicken cavity. Tie the legs together with kitchen string if desired – this helps the chicken cook more uniformly. Carefully place the chicken, breast-side up, into your air fryer basket or on the rack.

Initial Air Fry: Preheat your air fryer to 180°C (350°F). Once heated, cook the chicken for 30 minutes. As it cooks, you'll start to hear a gentle sizzling sound and a delicious aroma of roasted chicken and herbs will begin to fill your kitchen. The skin will start to brown lightly.

Flip and Continue Cooking: After 30 minutes, carefully flip the chicken over onto its breast side. Continue to air fry for another 20-25 minutes. This ensures the underside also gets a chance to crisp up and cook evenly. You'll notice the skin on the back now turning a rich, golden colour.

Final Crisp and Check: Flip the chicken back to breast-side up. Increase the air fryer temperature to 200°C (390°F) and cook for a final 10-15 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh, away from the bone. The skin will develop a deep, inviting golden-brown colour and a firm, crackling texture when gently pressed.

Rest the Chicken: Carefully remove the chicken from the air fryer and transfer it to a carving board. Loosely tent it with foil and let it rest for at least 10-15 minutes. This vital step allows the juices to redistribute, ensuring every slice of meat is incredibly succulent. You'll hear the gentle crackle of the cooling skin as it rests, preserving its crispness.

Make Gravy (Optional): While the chicken rests, if you wish, you can make a simple gravy. Carefully pour any drippings from the air fryer basket into a small saucepan. Add the chicken stock and bring to a simmer. In a small bowl, whisk the cornflour with a tablespoon of cold water to create a slurry. Stir the slurry into the simmering stock, whisking continuously until the gravy thickens to your desired consistency. It should coat the back of a spoon and have a rich, savoury aroma.