Pat the chicken completely dry using paper towels. This is one of the simplest ways to achieve wonderfully crisp skin.

Rub the chicken with olive oil before coating it generously with the seasoning mixture. Don't forget to season inside the cavity as well.

If using, place the lemon halves and fresh herbs inside the cavity for extra flavour.

Tie the legs together with kitchen twine and tuck the wings underneath to encourage even cooking.

Insert the rotisserie spit through the centre of the chicken, making sure it is balanced evenly. Secure both ends with the rotisserie forks, tightening them firmly so the chicken stays in place as it rotates.

Place the assembled rotisserie spit into the Nutricook Air Fryer 2, ensuring it is properly positioned.

Cook at 190°C (375°F) under the rotiss option for approximately 35-40 minutes, depending on the size of your chicken.

The chicken is ready once the thickest part of the breast and thigh reaches an internal temperature of 75°C (165°F) and if you poke the area with a knife the juices will run clear.

Allow the chicken to rest for 10–15 minutes before carving. Although it's tempting to cut into it immediately, resting allows the juices to redistribute throughout the meat, keeping every slice beautifully moist. In this time you can roast the veggies or heat the sides.