1 whole chicken (about 4 pounds)
2 tsp salt
1 tsp white sugar
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/8 tsp ground cinnamon
5 cloves garlic, crushed
Combine salt, sugar, cloves, allspice, nutmeg and cinnamon in a small mixing bowl. Place the chicken onto a shallow plate and rub it with the spice mixture. Cover with foil and chill in the fridge for 24 hours.
Preheat oven to 500 degrees Fahrenheit.
Stuff the chicken (cavity) with the crushed garlic and arrange breast side down on a roasting pan. Roast in the hot oven for about 15 minutes. Then reduce the heat to 450 degrees Fahrenheit and continue roasting for a further 15 minutes. Reduce the temperature again to 425 degrees Fahrenheit and roast the chicken for about 30 minutes. During this time, baste the chicken with the pan drippings several times.
The chicken is ready when no longer pink inside or a meat thermometer indicates an internal temperature of 180 degrees Fahrenheit.
Set the chicken aside to cool slightly before cutting and serving.