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Take the chicken out of the fridge 30 minutes before cooking so it loses its chill slightly. Season liberally with salt and pepper inside and out, then rub the outside of the bird with the oil, ensuring it is completely coated.
Put the garlic and most of the thyme inside the cavity. Pierce the lemon a few times with a fork, then put this inside the cavity too (if it’s too large to fit, halve it).
Heat the air fryer to 190°C. Put the chicken breast-side down in the basket (see tips), then cook for 55 minutes, turning it over after 30 minutes. Decorate with the remaining thyme and leave to rest for 10 minutes before carving.