Remove the giblets and excess fat from the chicken. Pat the chicken exceptionally dry with paper towels, then rub the entire outside with olive oil.

Combine the paprika, garlic powder, onion powder, dried thyme or Italian seasoning, kosher salt, and black pepper. Rub the mixture over the breast, thighs, and legs, working some seasoning under the breast skin if possible.

Tie the legs together and tuck the wing tips underneath the chicken. For a rotisserie air fryer, secure the chicken firmly on the spit and balance it before inserting it into the appliance; for a basket model, begin breast-side down.

Cook at 360°F for 25 to 30 minutes. Turn the chicken or rotate it on the spit, then cook for another 25 to 35 minutes.

Check the thickest part of the breast and thigh with an instant-read thermometer. The chicken is safe when it reaches at least 165°F, and many cooks remove it when the breast reaches 160°F to 165°F because the temperature can continue rising during rest.

Transfer the chicken to a cutting board and rest it for 10 minutes before carving. This gives the juices time to redistribute so the slices stay moist.