Instructions

1. Make sure the chicken fits in the air fryer without touching the heating element. You can remove the basket’s rack to create more headspace for the chicken if needed.
2. Stir 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon finely chopped fresh thyme leaves, 1/2 teaspoon finely grated lemon zest, and 1/2 teaspoon garlic powder together in a small bowl until combined. 
3. Remove the neck and giblet package from the chicken cavity if included. Pat the chicken dry inside and out with paper towels. Rub the oil mixture all over the chicken. Season the inside and outside of the chicken with 1 tablespoon kosher salt and 1 teaspoon black pepper.
4. Lightly brush the bottom and sides of a 5- to 6-quart air fryer basket with olive oil if using a basket-style air fryer, or line the basket with a sheet of aluminum foil if using a toaster oven-style air fryer. Place the chicken breast-side down in the air fryer basket. Set the air fryer to 375ºF for 55 minutes (do not preheat the air fryer). Air-fry until the chicken is lightly browned, 25 to 30 minutes. 
5. Insert a set of closed tongs into the bottom cavity of the chicken and position a second set of tongs or wooden spoon under the chicken. Carefully flip the chicken to be breast-side up. Continue to air-fry until the breast is evenly browned, and the internal temperature in the thickest part of the breast meat not touching bone registers at least 165ºF, 25 to 40 minutes more. 
6. Transfer to a clean cutting board. Let rest for 10 to 15 minutes before carving. Pour any juices from the air fryer basket into a large measuring cup. Skim the fat off the top and serve with the chicken.