Prepare the chicken by removing the string and anything in the cavity. Combine the oil, paprika, dried herbs and garlic granules with 1/2 tsp salt and plenty of freshly ground black pepper in a small bowl. Put the chicken in a large bowl, then rub the chicken all over with the spiced veg oil.

Heat the air-fryer, if necessary, to 180C then carefully put the chicken into the air-fryer, breast-side down. Cook for 30 mins, turn the chicken over and cook for a further 10 mins. Turn the heat up to 200C and cook for a final 10-15 mins to crisp the skin, until a temperature probe reaches 70C when inserted at the thickest part of the chicken or the juices run clear when pierced.