Trim excess fat and remove the giblets and all the stuff from the cavity. Pat chicken dry with paper towels.
Mix the olive oil with the spices in a small bowl.
Rub the marinade all over the chicken. You can truss the chicken legs using a kitchen twine so that they stay in place.
Preheat air fryer to 350F for 2 to 3 minutes. Place the chicken breast side down, in the Air fryer basket. Tuck the wing tips inside the chicken on both sides, so they won't get burned. Cook for 45 minutes.
Turn the chicken breast-side up and cook for another 10 to 15 minutes. Or until the internal temperature in the thickest part is 165F.
Remove the chicken from the Air fryer and let it rest for 5 minutes. Carve and serve.
Store- the cooked leftover chicken in the fridge in an airtight container for 3 to 4 days.
Reheat chicken in the Air fryer at 320F until warm.
Freeze - cooked chicken in the freezer up to 3 months.