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Pat the chicken dry with paper towels.
Place the lemon quarters, garlic cloves, butter, and rosemary or thyme sprigs inside the chicken.
Mix the olive oil and the garlic and herb seasoning in a small bowl.
Rub the mixture all over the chicken, ensuring it’s evenly coated.
Season the chicken generously with sea salt and cracked black pepper.
In a separate bowl, toss the potatoes and carrots with the extra virgin olive oil, salt, and pepper.
Preheat the air fryer to 180C.
Place the chicken in the air fryer basket, breast side up. Cook for 20 minutes.
After 20 minutes, arrange the vegetables in the air fryer basket around the chicken in a single layer.
Increase the air fryer temperature to 190C.
Continue air frying for another 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
Once cooked, remove the chicken from the air fryer to rest for 10 minutes before carving.
Carve the chicken and serve with the roasted vegetables.