Preheat your 5- or 6-quart air fryer to 325˚F for about 3 minutes.
In a small bowl, combine the softened butter, crushed garlic, paprika, and the chopped herbs.
Begin by removing and discarding any fat from the cavity of the chicken.
Pat both the cavity and the skin dry with a paper towel.
Tuck the chicken’s wings under its body.
Carefully separate the skin from the breast meat and gently insert the butter mixture under the skin, covering the breast.
Fill the chicken’s cavity with lemon pieces and half of the thyme sprigs.
Tie the chicken’s legs together with kitchen string.
Carefully pull out the air fryer pan and basket.
Spray the basket with cooking oil, then place the prepared chicken inside.
Loosely cover the chicken with foil, and slide the pan and basket back into the appliance.
Keep the temperature set at 325˚F and set the timer for 30 minutes.
Allow the chicken to cook.
After 30 minutes, uncover the chicken and place the halved garlic bulb and bay leaves beside it.
Set the timer for an additional 30 minutes.
Continue cooking until the chicken’s juices run clear when a skewer is inserted into the thickest part of a thigh.
Transfer the cooked chicken, roasted garlic, and bay leaves to a dish.
Allow the chicken to rest for 10 minutes.
Serve the herb-roasted chicken with the remaining thyme sprigs, bay leaves, roasted garlic, and the prepared gravy.
Enjoy your delicious herb-roasted chicken with a secret blend of flavors!
