Preheat oven to 400°F (turn on convection if your oven has this feature.)

Lay the celery in the cast iron or roasting pan & place the chicken on top of it. Rub chicken with the oil, sprinkle with salt, pepper, dried thyme and half of the dried rosemary.

Place the garlic cloves around the chicken and roast for 1 hour (rotating halfway through roasting), or until juices run clear. Let chicken rest 10 - 15 minutes before pulling meat.

While the chicken is resting, boil the pasta. Remove 1 cup of boiling pasta water and set aside. Soak the golden raisins for a few minutes in the hot pasta water to plump up. 

Remove celery from pan and discard. Remove garlic cloves from pan and set aside. Skim off some of the fat from the roasting pan by tipping it and letting the juices pool in the corner or side of the cast iron pan. Only skim off the clear fat, not the dark brown juices. Leave a few tablespoons of fat in the pan.

Sprinkle in the tablespoon of flour and whisk to combine. Add garlic cloves and break up with whisk.

Add half of the pasta water and whisk to make a light sauce. Add the remaining rosemary, pine nuts and golden raisins.

Over medium heat, simmer the sauce for 5 - 10 minutes, adding remaining pasta water if sauce is too thick. Sauce should be thin enough to lightly coat noodles, not cling to them.

While the sauce is simmering, pull the meat (and the lovely crispy skin!) from the chicken and set aside. Drain pasta, toss with chicken, sauce, dried parsley and chives (if using) in a large bowl and serve.