Carving a chicken can be a little tricky the first time you try it. If you know someone who cooks, I highly recommend you have them guide you through it in person. At some point though you're going to have to try it for yourself, because there's nothing like practical experience. I'll do my best to guide you through the steps here.
Get the sharpest knife you have and a big cutting board. This cutting board is to small, really, but it's all I've got so I'm making do.
Start with the wings. Pull them away from the body and poke the knife in until you find the joint. Then press down hard (use your other hand to help guide the knifetip and provide leverage if you need to. If you're having trouble finding the joint, feel free to flip the chicken over and come at if from the bottom instead. Repeat for the other wing.
Cut open the skin at the top of the drumsticks so you can see the space next to the thigh.
Again, feel around for the joint, and then press down hard to cut through it. This join it larger so it might be easier to find, but it also requires more strength to get through. You don't actually want to be slicing through the bones, you're basically just trying to get the hip-join to pop out.
Repeat the procedure for the other drumstick and thigh as well.
Now along the top the of the chicken is a ridge of bone- the sternum. Go just to one side and carefully slice downward, sliding the knife back and forth to cut through the white-meat.
Go slowly if you need to, cutting as close to the bone as possible, using your other hand to help pull away the breast so you can see what you're working with.
Repeat with the other breast, and you've got yourself a nice plate full of tasty chicken parts.
There will probably still be a lot of meat left on the body of the chicken, particularly the first couple of times you do this. It's tough to get off in nice large pieces with a knife, so I usually end up just pulling it off with my fingers and chewing on the bones to get them clean. That's kind of messy though, so if you're in polite company just save it for later. The little bits and ad pieces go well in chicken-salad or can be added to some chicken broth and a quick-and-easy soup.