I whisk the olive oil, Italian seasoning, poultry seasoning, paprika, and salt in a small bowl until it's a smooth paste. This blend evenly coats the chicken and sticks beautifully thanks to the oil. Getting the spices well mixed ensures the flavor is consistent all over.

First, I pat the chicken dry with paper towels—removing moisture is essential for crispy skin. Then I brush the seasoning mixture all over the chicken, including under the wings and in tight spots, to make sure every bite is flavorful and golden-brown.

I always place the seasoned chicken in the air fryer basket breast-side down and cook it, undisturbed, for 45 minutes. Cooking breast-side down ensures the thicker part gets more heat directly, promoting even cooking and preventing dryness in the breast meat.

After 45 minutes, I carefully flip the chicken breast-side up using tongs, then continue cooking until an instant-read thermometer inserted in the thickest part of the thigh and breast reads at least 165°F—about another 20 minutes. This step finishes crisping the top and ensures food safety.

Once the chicken is done, I remove it to a cutting board and tent it loosely with foil for 10 minutes. This rest lets the juices redistribute so the meat stays tender and moist. Then I carve and serve—it tastes even better than it looks!