Prepare the chicken: Pat the chicken dry with paper towels, being sure to get the cavity too. Loosely tuck the rosemary sprig inside the cavity.
Make the marinade: In a medium bowl, whisk together the olive oil, orange zest and juice, Greek yoghurt, cumin, coriander, smoked paprika, cinnamon, cayenne, ½ tsp salt, black pepper, garlic and parsley until a smooth paste.
Apply to chicken: Rub about two-thirds of the marinade under the skin (especially around the breast and thighs) by gently lifting the skin with your fingers. Rub the remaining marinade over the outside of the chicken, covering both sides.
Air fry – first phase: Preheat your air fryer (if required by model) to 175 °C (350 °F). Place the chicken breast-side down in the basket. Cook for 30 minutes.
Flip and brush: Remove the basket and carefully flip the chicken so the breast is now facing up. Brush the skin with melted butter or olive oil, and sprinkle an additional pinch of sea salt for crispiness.
Air fry – second phase: Continue cooking for another 25–30 minutes, until the internal temperature at the thickest part of the breast reads 75 °C (165 °F) and the thighs are around 82 °C (180 °F). The skin should be deep golden-bronze and the juices run clear when you insert a skewer.
Rest the chicken: Transfer the chicken to a cutting board and let it rest for 10 minutes, tented loosely with foil. This allows juices to redistribute and ensures the meat remains juicy.
Carve & serve: Carve the chicken into portions. Garnish with the remaining orange slices, sprinkle the extra orange zest and chopped coriander leaves. Serve with your favourite side (roasted vegetables or a simple green salad).
