Pat the chicken dry with kitchen tissue paper.

Place the chicken, breast side down on a cutting board or plate and sprinkle the chicken spice over the chicken. Add the salt and pepper. Dab the spices and seasoning into the chicken with your hands. Lots of the spices will fall into the plate or board so lift the chicken and slide it into the spices on the board, collecting the spices. Use your hands to make sure that the entire chicken is covered in spices.

Pour the olive oil over and gently dab it into the spices and seasonings but try not to 'rub it in, rather dab if you want the chicken to look more presentable on the end result.Use a teaspoon to slide the soft butter under the chicken skin. If you work from the breast and lift the skin it's easier to slide the butter under the skin.

Place the chicken in the air fryer basket breast side down and cook for 45 minutes on 185 degrees Celsius. Your air fryer will beep when you have 15 minutes left on the timer, that's my clue to turn the chicken over. (set your timer accordingly, for example: 30 minutes to cook then turn for the remaining 15 minutes). When you turn the chicken over, pour a tablespoon of melted butter over and continue cooking.

Turn the chicken back on the breast side down ( use an egg lifter as opposed to tongs that scrapes the spices off of on the skin) and continue cooking for another 5 minutes until brown and crispy.

Pour the remaining melted butter over and garnish with fresh rosemary and thyme.Use the juices from the chicken resting to pour over before serving and any juices left in the air fryer.