Roast Chicken with Pine Kernels and Raisins

Until a few years ago, the only chickens eaten in Spain were fed on corn so they were a more appetising colour than the pinkish or whitish ones which are usually available in Britain. I recommend using corn-fed chicken rather than the free-range ones available now in British supermarkets, which are just as delicious but tend to be a bit dry. My oven often sees chicken prepared in this way because it is so simple and the flavour achieved so delicate.