Pasta with Roasted Chicken, Raisins, Pine Nuts, and Parsley Recipe

INGREDIENTS
1/2 cup raisins
Extra-virgin olive oil
8 bone-in, skin-on chicken thighs or drumsticks (about 3 pounds)
Salt
Freshly ground black pepper
2 tablespoons finely chopped rosemary leaves
1 tablespoon smoked paprika
1 pound dried linguine or spaghetti
3/4 cup pine nuts, toasted
Juice of 1/2 lemon
1/4 cup coarsely chopped Italian parsley
INSTRUCTIONS
Heat the oven to 400°F and arrange a rack in the middle.
Place raisins in a small heatproof bowl and cover with hot water. Set aside to plump while you prepare and roast the chicken.
Drizzle olive oil (about 2 tablespoons) into a roasting pan. Place chicken in the pan, season generously with salt and pepper, and sprinkle with rosemary and paprika. Rub chicken all over to coat in the seasonings, then arrange skin side up in a single layer. Roast until the skin is crisp and the juices run clear when the chicken is pierced with a knife, about 30 to 35 minutes. Remove chicken to a cutting board to cool; set the pan aside.
Meanwhile, bring a large pot of heavily salted water to a boil. Add pasta, stir, and cook until al dente, about 7 to 8 minutes; drain.
When the chicken is cool enough to handle, remove the meat from the bones. Cut the meat and skin into bite-size pieces and return to the roasting pan; discard the bones. Drain the raisins. Add them to the pan along with the toasted pine nuts. Place the pan over low heat, add the drained pasta, and toss until coated with the pan drippings and warmed through, about 2 minutes.
Remove from heat and season with lemon juice and plenty of freshly ground black pepper. Taste and adjust seasoning as desired. Sprinkle with parsley and serve immediately.