Preheat the oven to 200° C.
Stuff the main cavity of the chicken with the whole head of garlic. Arrange the separated garlic cloves in the base of a roasting tray. Rub the chicken all over with the olive oil. Sprinkle the ground spices on top and season with salt. Sit on top of the garlic cloves in the roasting tray. Place the bay leaf on top of the chicken.
Roast for 70-80 minutes until the juices run clear when a thigh is pierced. Remove and allow to rest, loosely covered with aluminium foil, for 10 minutes before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.