It's Wednesday, around 6 p.m. It's been a busy day, but I'm already carving a perfectly roasted chicken on my favorite ebony cutting board, the bird's juices spilling out from under crispy skin and filling up the board's reservoir like a moat. For years, Ina Garten's roasted chicken — or some variation of it — has been a Sunday tradition for me. It's not particularly decadent or overly involved, but it's reserved for Sundays because of its roughly 2 hours of total cooking time. Now, the same recipe, adapted for the air fryer, hits the table in under an hour. After months of owning an air fryer and experimenting mostly with versions of traditionally fried foods, such as wings, fries and chicken cutlets, I made my first air fryer roast chicken on a whim. Stunned by the speedy cooking time — 25% faster than traditional roasting — tender meat and impossibly crispy skin without the usual tablespoon of butter, I haven't put a bird in the oven since.…