Spiced Cornish Hens With Curried Onions And Potatoes

1/2 cup plain yogurt
2 cloves garlic, minced
2 tablespoons lemon or lime juice
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
2 Cornish hens, split
2 tablespoons vegetable oil, plus more for basting
1 bag (24 ounces) peeled, sliced potatoes
1 red onion, thinly sliced
1/2 teaspoon curry powder

Heat oven to 425 degrees.
Mix yogurt, garlic, lemon juice, ginger, coriander, cumin, turmeric, salt and pepper in shallow pan or large plastic food bag. Add hens; turn to coat.
Marinate 15 minutes.
Meanwhile, heat vegetable oil in large skillet.
Add potatoes; cook over medium heat 5 minutes.
Add onion and curry powder; toss to coat potatoes.
Cook, stirring, 3 minutes.
Grease bottom of large roasting pan.
Remove hens from marinade; place in roasting pan, skin side down.
Add potatoes and onions around hens.
Roast 15 minutes; stir potatoes and onions.
Roast 20 minutes, until juice from hens runs clear when thigh is pricked with a fork and potatoes are tender.
Remove hens and potatoes to platter.
Season with salt and pepper.

4 servings