Instructions

1. Preheat the oven to 200°C.
2. Mix the butter/spread with the cinnamon, ginger and lemon zest. Add salt & pepper to your liking. Rub ⅔ of this into the chicken skin all over and inside the cavity.
3. Place the chicken in a baking dish. Put the whole ginger, garlic and onion in its cavity.
4. Put the dish in oven and turn down the temperature to 180°C. Bake for 10 minutes.
5. Pour the cider over the chicken and put it back into the oven. Cook for about and hour, basting a couple of times.
6. Meanwhile, quarter & core the pears and put them in a bowl. Squeeze over the lemon juice.
7. When the chicken is brown, take it out of the oven.
8. Rub the pear pieces with the remaining butter and place them around the chicken.
9. Cook for 20-30 minutes, until the chicken is cooked through (check with a skewer), and the pears are tender (they should not be too soft).
10. Place the chicken in a large serving dish and put the pear pieces around it.
11. Reduce the pan juices to a gravy, then strain it into a serving jug.
12. Carve the chicken, then serve with the pear and gravy.