Slice the lemon in half and insert it and the smashed garlic cloves into the chicken cavity.

Combine melted butter, juice from half a lemon, garlic granules, paprika, salt, pepper and fresh herbs in a mixing bowl.

Pat dry the chicken with some kitchen towel.

Brush the seasoning mixture over the chicken.

Pour 250ml of chicken stock (one pot made with 250ml boiling water) into the Ninja Foodi pot.

Transfer the seasoned chicken to the Ninja Foodi pot.

Place the lid on the Ninja Foodi, check the pressure release valve is in the SEAL position and select high pressure. Set the time according to the weight of the chicken (allow 8 minutes per 500g).

The pressure cooker will take about 10 to 15 minutes to come to pressure.

At the end of the pressure cooker time, perform a quick release by switching the pressure release valve to the VENT position.

When it has finished releasing the pressure, carefully remove the lid.

Optionally spray the chicken with a little oil to help it crisp up.

Switch to the air fryer function and cook at 200°C for 10 to 15 minutes or until the skin is as crispy as you like.

Carefully remove the chicken from the Ninja Foodi pot and leave it to rest for 10 to 15 minutes before carving.