Remove chicken from package and check cavity for giblets. Discard or save for stock. Rinse under cold water and pat completely dry with paper towels—this is critical for crispy skin. Rub entire surface with olive oil. Mix Lawry's Seasoned Salt, black pepper, garlic powder, and smoked paprika in a small bowl. Sprinkle generously over entire chicken, including inside the cavity. For best results, refrigerate uncovered on a wire rack over a baking sheet for 2–24 hours. For same-day cooking, let sit at room temp for 30 minutes.

Stuff the cavity with halved lemon, smashed garlic cloves, and fresh thyme or rosemary sprigs. These will steam from inside, perfuming the rendered fat and adding complexity to the skin and drippings.

Use kitchen twine to tie the legs together loosely. This helps even cooking and prevents thighs from splaying open. Tuck wing tips behind the back so they don't char. If wings are too long, tie them close to the body with twine. Trussing creates a compact shape for even heat distribution.

Gently loosen skin over breast and thighs by sliding fingers between skin and meat. Spread 1 tablespoon softened butter under the skin on each side. Rub remaining butter over outside of skin. This creates a double fat layer that renders and bastes from both sides.

Set air fryer to 360°F (182°C) and preheat for 5 minutes. A hot basket prevents sticking and ensures skin starts crisping immediately on contact.

Place chicken in air fryer basket breast-side down. Starting breast-down protects delicate white meat from drying while allowing thighs to cook faster. Fat from back and thighs drips over breast, keeping it moist. Close basket and roast for 25 minutes at 360°F (182°C). Do not open during this time.

At 25 minutes, carefully flip chicken breast-side up using tongs and spatula. Be gentle—skin is delicate at this stage. Once flipped, increase temperature to 380°F (193°C) and roast for another 25–30 minutes. This two-stage method ensures even cooking: lower temp gently cooks interior, higher temp crisps and browns skin.

At 50 minutes, insert instant-read thermometer into thickest part of thigh, avoiding bone. Look for 160°F (71°C). If not there yet, continue cooking in 5-minute increments. Always use a thermometer—visual cues alone are unreliable.

Once chicken hits 160°F (71°C) in thigh, remove from basket and transfer to cutting board. Tent loosely with foil and rest for 15 minutes. Carryover cooking brings internal temp to safe 165°F (74°C). Resting redistributes juices—if you carve immediately, juices run out and meat becomes dry. After resting, carve by removing legs first, then wings, then slicing breast meat. Serve immediately while skin is crackling.