Remove chicken from packaging and pat dry with paper towels.
Meanwhile, mix softened butter, garlic, thyme, sage, and lemon juice together. Slather over all sides of the chicken evenly. Season with salt and pepper (just enough to lightly season the bird. Don't go overboard with salt and pepper).
Cook chicken, breast side down, at 370°F for 30 minutes
Open the basket and gently turn the chicken over.
Cook at 370°F for another 20 minutes or until chicken reaches 165°F.
Let cool for 10 minutes before carving.
DAIRY-FREE OPTION: use a vegan butter instead of regular butter.If you want to omit the butter completely, you can. I just like the extra crispy skin you get from using butter. Just make sure you at least spray the pan and the chicken with some olive oil before air frying. You can truss the chicken (tie the legs together) if you want; I don't when I make it in an air fryer, but I do when I make rotisserie chicken in the oven. Use an instant read meat thermometer to accurately tell when the chicken is done. The thermometer will read 165 °F when the chicken is thoroughly cooked. You really need one of the larger air fryers to make a whole rotisserie chicken. I use a 5.8 Quart GoWise XL basket air fryer which is perfect for a 4-5.5 pound chicken. If you have a 5.3 quart air fryer, go for a 3-4 pound chicken.