In a bowl, mix the salt, sugar, cloves, allspice, nutmeg and cinnamon. Rub the chicken with the mixture. Cover chicken and place in the refrigerator for 24 hours.
Preheat oven to 260 degrees C.
Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
Roast 15 minutes in the preheated oven. Reduce heat to 230 degrees C and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 220 degrees C and continue roasting 30 minutes. Let stand 20 minutes before serving.