Mix the brine so that all the sugar & salt is dissolved. Place chicken in the brine–making sure the liquid covers the chicken. Brine for no more than 5 hours and do not rinse the bird, just pat the inside and outside dry with a paper towel.

If desired, stuff chicken with a handful of herbs of your choice and/or the lemon slices. FYI I use a small bunch of fresh thyme and the lemon.

Truss the chicken (see video link in the post to see how I truss a bird) then rub with the oil and sprinkle on the rotisserie seasoning.

Place the chicken breast side down in the basket of the air fryer. If you have an oven-style fryer, use the rotisserie attachment.

Air fry at 370F/185C for 30 minutes. Turn breast side up (for basket style fryers) and air fry at 360F/180C for 25-30 minutes. Always test with a meat thermometer as all fryers differ in power. These times are based on my 1800W 5.8 quart model. Your time may vary.