Remove giblets and neck from the cavity. Pat the chicken completely dry with paper towels — dry skin equals crispy skin. Brush the outside with olive oil and season well with salt, pepper, and any other seasonings. Tie the legs together with kitchen twine to keep the bird compact. You need at least a 5-quart air fryer for a 3- to 4-pound chicken.

Preheat air fryer to 375°F. Place chicken breast side down and cook 25 to 30 minutes until browned on top. Flip breast side up using tongs and continue cooking 20 to 40 minutes more. Check internal temp at the 50-minute mark. Thigh should reach 165°F to 170°F away from bone. Total time is typically 50 to 70 minutes. Use a thermometer as your main doneness guide, not the clock.

Once the internal temperature hits 165°F, remove the chicken from the air fryer and rest it for 10 minutes before carving. Resting lets the juices redistribute so the meat stays moist. Carve and serve immediately. Let the basket cool before cleaning. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.