Remove the giblets if they are inside the chicken. Pat the chicken completely dry with paper towels, trim excess fat, and tuck the wing tips underneath the bird.

Rub the chicken all over with olive oil. Mix the kosher salt, paprika, garlic powder, dried thyme, onion powder, and black pepper, then rub the mixture over the skin and underneath the breast skin if possible.

Place the lemon, onion, garlic, and fresh herbs loosely in the cavity if using. Do not pack the cavity tightly, since air and heat need to circulate.

For crispier skin, place the seasoned chicken uncovered in the refrigerator for 30 minutes or overnight. Preheat the air fryer to 360°F (180°C) if your model recommends preheating.

Place the chicken breast-side down in the air fryer basket. Cook for about 30 minutes.

Carefully turn the chicken breast-side up and continue cooking for 25–35 minutes. Check the thickest breast and thigh with an instant-read thermometer, avoiding the bone; the thigh must reach at least 165°F (74°C).

Transfer the chicken to a cutting board and rest for 10–15 minutes before carving. This gives the juices time to settle so the meat stays moist.