In a large bowl, toss the potatoes and garlic with half of the olive oil, lemon juice, salt, pepper, and some oregano. Set aside.

Rub the Kampung chicken with the remaining olive oil, lemon juice, salt, pepper, and oregano. Squeeze the lemon halves over the chicken, then stuff the squeezed halves inside the cavity.

Place the Multi-purpose Rack into the Air Fryer Basket, then position the Kampung chicken, breast side up, on the rack. Arrange the seasoned potatoes and garlic on top of the rack, around the chicken.

Select the "BAKE/ROAST" function. Set the temperature to 180°C and cook for 35 - 40 minutes, or until the chicken reaches an internal temperature of 75°C and the skin is golden and crisp. Shake or stir the potatoes halfway through for even browning.

For crispier skin, increase the temperature to 200 - 220°C in the final 5 minutes of cooking.

Remove and rest the chicken for 5 - 10 minutes before carving. Serve with the roasted lemon potatoes and garlic.