You will need: Firebricks/spacer grate
Top heat: approx. 200-220°C
Preheating: approx. 30 minutes
Working hours: 40 minutes
Cooking time: approx. 45-50 minutes

Ingredients
(for 8 people)

For the Pollo fino:

• 12 chicken thighs (with skin, "Pollo fino")
• Salt, pepper
• 3 tsp paprika powder
• 1 pinch of chili powder
• 12 medium-sized sage leaves, finely chopped
• 4 tbsp olive oil
  

For the spaghetti al forno:

• 400 g spaghetti
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1-2 cloves of garlic, finely chopped
• 1 tbsp tomato puree
• ½ tsp sugar
• 50 ml vodka
• 400 g chunky tomatoes from the tin
• 100 ml cream
• Salt, pepper
• Basil, chopped
• 200 g mozzarella, grated or diced
  
  

In addition:

• a little olive oil
  
  

For the Pollo fino :
Pat the chicken thighs dry. Rub well with salt, pepper and paprika powder. Mix the chopped sage leaves into the olive oil and brush the chicken pieces with it.

Marinate for at least 60 minutes.

Heat the Merklinger to approx. 200-220°C.

Spread the chicken pieces on the rack of a roasting tin and place in the hot Merklinger. Bake for a total of approx. 45-50 minutes. For a crispy skin, add 2-3 more logs in the last 15 minutes and increase the top heat to approx. 300-320°C.

For the spaghetti al forno :
Heat the oil in a pan. Stir-fry the onion and garlic for approx. 5 minutes. Stir in the tomato purée and sugar and sauté. Deglaze with vodka and simmer for a few minutes. Stir in the tomatoes and bring to the boil briefly. Season the sauce with salt and pepper and simmer gently for 15-20 minutes.

Cook the spaghetti during this time. They should still be nice and al dente. It is best to drain 1-2 minutes before the specified cooking time and rinse with cold water.

Stir the cream into the tomato sauce, bring to the boil again briefly and season with salt and pepper.

Mix the tomato sauce and basil into the spaghetti. Brush an oven dish or baking tray with olive oil. Using a fork, turn the pasta in batches into nests in the baking dish.

Spread the mozzarella on top and drizzle with olive oil.

Place the dish on the spacer rack on the firebricks next to the chicken pieces in the hot Merklinger and gratinate for approx. 25 minutes.

Serve the pollo fino with the pasta nests and a crisp salad.

Tip:
You can also make the tomato sauce in advance.