Chop a lemon in half and place half the lemon in the chicken cavity along with the unpeeled garlic cloves. Tie up the chicken legs with string.

Then place the chicken breast side down into the air fryer. Rub all visible skin with about ½ tbsp of olive oil and season with salt, pepper, and half the oregano. Air fry the whole chicken for 20 minutes at 180c/360f.

Whilst the whole chicken is cooking chop the potatoes into wedges and also the remaining lemon into wedges too. Place the potato wedges into a bowl with 1tbsp of olive oil, the balsamic vinegar, the parsley, and some salt and pepper. Mix with your hands until well coated.

When the air fryer beeps, turn the chicken over so that it is breast side up and then add the remaining oil over the breast and any other visible skin and then season with remaining oregano and salt and pepper. Place the potato wedges and lemon wedges down the sides of the chicken and then air fry for a further 28 minutes at the same temperature or until the chicken and potatoes are perfectly cooked.

Then plate up and serve the roast chicken with the potatoes and the lemon wedges.