Step 1

Preheat a 5.3-litre air fryer to 160˚C/325˚F for 3 minutes.

Step 2

Combine butter, garlic, paprika and chopped herbs in a small bowl.

Step 3

Remove and discard any fat from cavity of chicken. Pat the cavity and skin dry with paper towel. Tuck wings under body. Run your fingers carefully between the skin and the breast meat. Push butter mixture under skin to cover breast. Fill cavity of chicken with lemon pieces and half the thyme sprigs. Tie legs together with kitchen string. Taking care, pull out the air-fryer pan and basket; spray basket with oil, then place chicken in basket. Cover chicken loosely with foil. Slide pan and basket back into appliance. Keep temperature set at 160˚C/325˚F and set timer for 30 minutes; leave to cook.

Step 4

Uncover chicken and place garlic bulb halves and bay leaves beside it. Set timer for 30 minutes; cook until juices run clear when a skewer is inserted into the thickest part of a thigh. Transfer chicken, garlic and bay leaves to a dish; stand for 10 minutes.

Step 5

Serve chicken with remaining thyme sprigs, the bay leaves, garlic and gravy.