Prepare your 4 lb whole fryer chicken by ensuring that the inner cavity is clean and giblets are removed. Place chicken on a clean cutting board.

Combine seasoning ingredients (2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp each, salt & pepper, 1-2 large lemon zest) in a small bowl and set aside.

Trim the tail from your chicken, if desired, as well as any excess fat. Stuff the 1-2 large lemon quarters into the body cavity, then coat the chicken with 2 Tbsp olive oil and rub the seasoning into the skin.

Use kitchen twine to truss the chicken so that the legs and wings do not flap while rotating on the rotisserie function.

Push the rotisserie spit through the chicken and secure with the rotisserie forks on each end. Line your drip tray with aluminum foil (for easier cleanup).

Set the air fryer to 380°F (193°C) and select either 'air fry' or 'roast'. *I recommend the air fry option for crispier skin. Set the time for 40 minutes.

When your air fryer is preheated and indicates to 'add food' load the left side of your rotisserie spit in the vortex plus first, pressing the red lever. Then slide the right side along the metal bar until it drops down into the catch and is securely in place.

Close the door and cook for 40 minutes. Check the internal temperature of your chicken using a meat thermometer. If needed, cook for an additional 5 minutes at a time until the safe internal temperature of 165°F (74°C) is reached.

Use the Vortex Plus y-rod to remove the chicken, pressing the red lever to release the rotisserie spit. Transfer the cooked chicken to a cutting board or plate and cover loosely with aluminum foil for 5-10 minutes before serving.