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Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
Rub the chicken with oil and sprinkle with salt and pepper, then place it in a roasting pan and put in the oven for 1 – 1½ hours, until well browned and the juices run clear when you cut into the thickest part of the thigh.
When the chicken is nearly ready put a large pan of water on for the pasta, salting it when it boils.
Take the chicken out of the oven and let it stand for 15 minutes. Then take the meat off the bone, along with all that glorious burnished skin, and cut or tear into pieces.
For the sauce, pour all of the juices from the roasting pan into a saucepan. Add the finely chopped rosemary, the drained sultanas and the pinenuts.
Begin to simmer the sauce when you are ready to cook the pasta. Once the pasta is cooked and drained, toss it with the sauce and chicken pieces in a large warmed bowl, adding more extra virgin olive oil if wished. Sprinkle over the chopped parsley and serve. No cheese, please.