Preheat Air fryer to 425 degree F.

Remove any giblets from the chicken. Pat chicken dry with a paper towel. Take your time during this step as it will result in a crispier skin.

Combine all spices and room temp butter in a small bowl.

Lift the skin above the breast and insert roughly half the butter mixture. Spread the mixture as much as possible under the skin.

Melt the remaining butter in the microwave and baste the entire chicken.

To ensure an even bake on the chicken, tie legs together with baking string and tuck the wings under the bird so they don’t burn.

Place the chicken on a wire rack in your air fryer basket.

In a small saucepan, combine BBQ sauce and chicken broth. Bring to a low boil and cook for 2-3 minutes. Set aside.

Bake chicken at 425 degree F for 20 mins. Then, lower the temp to 350 degree F and remove from the airfryer. Baste with half of the BBQ sauce. Place back in the air fryer and cook for 1 hour and 30 minutes or until a thermometer inserted into the thickest part of the bird reaches 165 degree F. You will want to baste the chicken a second time - about 20 minutes before it is fully cooked.

Remove from the air fryer and allow chicken to rest for 10 minutes before carving.