Wash and prepare a baking hen (or two). Oil the bird inside and out. Sprinkle a mixture of herbs inside and out. I use thyme, rosemary, oregano, poultry seasoning, salt, pepper, and basil. Use more of some and less of others or eliminate and add to your own taste.

Put hen in brown paper bag. Roll up the open end and place directly in a roasting pan (no rack). Bake at regular temperature and time for hen of this size. Juice will be inside bag and some in pan. Hen will be BROWN and TENDER.

A thin herb gravy can be made with the juice when bag is split open in pan.