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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Place the raisins in a small heatproof bowl and cover with hot water.
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3
Set aside to plump while you prepare and roast the chicken.
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4
Drizzle olive oil (about 2 tablespoons) into a roasting pan.
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5
Place the chicken in the pan, season generously with salt and pepper, and sprinkle with the rosemary and paprika.
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6
Rub the chicken all over to coat it in the seasonings, then arrange it skin-side up in a single layer.
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7
Roast until the skin is crisp and the juices run clear when the chicken is pierced with a knife, about 30 to 35 minutes.
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8
Remove the chicken to a cutting board to cool; set the pan aside.
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9
Meanwhile, bring a large pot of heavily salted water to a boil.
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10
Add the pasta, stir, and cook until al dente, about 7 to 8 minutes; drain.
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11
When the chicken is cool enough to handle, remove the meat from the bones.
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12
Cut the meat and skin into bite-size pieces and return it to the roasting pan; discard the bones.
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13
Drain the raisins.
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14
Add them to the pan along with the toasted pine nuts.
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15
Place the pan over low heat, add the drained pasta, and toss until its coated with the pan drippings and warmed through, about 2 minutes.
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16
Remove from the heat and season with the lemon juice and plenty of pepper.
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17
Taste and adjust the seasoning as desired.
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18
Sprinkle with the parsley and serve immediately.
