• Put the spices in a small dish.
• Spritz the chicken with olive oil, then evenly distribute the seasonings.
• Optional: For a beautiful bird, securely bind the chicken's legs together using butcher's twine. At this stage, refrigerate uncovered until ready to cook.
• When ready to cook, place the chicken in the air fryer basket.
• Place the whole chicken, belly side down, in the air fryer and cook at 350 degrees Fahrenheit for about 25 minutes, or until the top is browned. Then flip over and cook for another 25 minutes, or until the juices flow clear and the thigh is no longer pink when punctured with a paring knife near the joint, and the internal temperature reaches 165°F. For a bigger bird, this will take longer. To cook the chicken, insert a thermometer between the thickest portion of the leg and the thigh. Once cooked, transfer to a tray and rest for 10 minutes before slicing and serving. Save the sliced carcass for stock if desired.
• Serve the chicken; skin is optional.

No Air Fryer! No Problem (Oven Version)

• Bake at 400°F until golden, crisp, and brown all over, and juices flow clear when a knife is inserted down to the bone between the leg and the thigh, or the internal temperature reaches 165°F, about 1 hour or longer as required.