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1
Preheat the oven to 300F.
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2
Put the raisins in a small ramekin and pour in the olive oil and 1 tablespoon water.
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3
Add the rosemary.
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4
Cover with aluminum foil and bake for 30 minutes, or until the raisins are plump.
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5
Remove the raisins from the oven and set aside to cool.
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6
Crank the oven temperature up to 450F.
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7
Remove the neck and giblets from the cavity and rinse the chicken inside and out under cold water.
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8
Pat dry thoroughly with paper towels.
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9
Run your finger between the skin and the reast meat of the chicken, and slip the thyme sprigs in there.
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10
Season the body and cavity of the chicken generously with salt and pepper.
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11
Put a 10-inch ovenproof skillet over medium-high heat and add the canola oil.
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12
When the oil is hot, lay the chicken in the pan, breast side down, tucking the wings under.
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13
Put the skillet in the oven and roast until the chicken starts to brown, about 35 minutes.
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14
Carefully take the pan out of the oven.
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15
Insert tongs or a sturdy wooden spoon into the cavity of the chicken and gently lift the chicken out, being careful not to tear the skin.
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16
Tilt the chicken slightly so all of the juices from the inside run out into the pan.
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17
Set the chicken on a large plate for a minute.
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18
Discard all of the pan juices, which will mostly be fat.
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19
Nestle the chicken back in the pan, breast side up.
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20
Return it to the oven and roast for 30 minutes.
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21
The chicken is done when the juices run clear when the meat is pierced with a knife.
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22
To be extra sure, pop an instant-read thermometer into the thickest part of the thigh; it should read 165F.
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23
Transfer the chicken to a cutting board and let rest for 5 minutes before carving so the juices can settle back into the meat.
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24
To make a quick pan sauce, pour off the excess fat from the pan drippings.
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25
Put the skillet over medium-high heat and add the wine.
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26
Using a wooden spoon, scrape up the brown bits stuck to bottom of the pan.
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27
Season with salt and pepper.
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28
To serve, put a bed of arugula on individual plates or on a platter and arrange the carved chicken on top.
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29
Scatter the raisins and pine nuts all over.
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30
Drizzle with the pan sauce and a little of the raisin oil.
