Rub the chicken with the oil and sprinkle with the salt and pepper--then place it breast-down in a roasting pan and roast for about 1 1/2 hours or until well browned, turning it over toward the end to brown the breast.
Prepare the pasta, salting it when it boils (a bit of olive oil helps too).
Take the chicken out of the oven, let it cool for about an hour, then pull it apart.
Heat the pine nuts in a small skillet, browning them slightly.
For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you're ready to cook the pasta.
Cook and drain the pasta and toss it with the sauce, chicken pieces and parsley in a large warmed bowl.