Begin by patting the chicken dry with paper towels. This helps to ensure the skin gets crispy when air fried.

In a small bowl, mix together the olive oil, chopped rosemary, minced garlic, salt, and pepper.

Rub this mixture all over the chicken, making sure to coat it evenly. For deeper flavor, gently lift the skin and rub some of the mixture directly onto the meat. If using lemon, squeeze the juice of one half over the chicken and place both halves inside the cavity.

Preheat your air fryer to 360°F (182°C). This step may vary depending on your air fryer model, as some require preheating and others do not.

Place the seasoned chicken in the air fryer basket. If your air fryer is round, you might need to truss the chicken or tie the legs together to fit better.

Air fry at 360°F (182°C) for about 60-75 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of the thigh without touching the bone.

Depending on your air fryer model, you may need to rotate or flip the chicken halfway through cooking to ensure even browning and cooking.

Once cooked, let the chicken rest for about 10 minutes before carving. This allows the juices to redistribute, ensuring the meat is moist and flavorful.

Carve the chicken and serve it with your choice of side dishes. Drizzle any collected juices over the sliced chicken for added flavor.