Herbed Lemon Chicken

This has got to be one of the easiest meals ever.  I know everyone has their own secret to juicy, tender chicken...
Those of you who don't, I have the best secret ever.  It's low fat, cheap and I guarantee you'll always have it on
hand.  It's called water. Heard of it? Good! Follow the recipe below for the juiciest chicken ever :)

Free range, organic, non-medicated chicken thighs, legs, breasts or whatever kind of chicken you like
(skin on or off)
1 large lemon (cut into quarters)
1/2 cup chopped fresh herbs (you can use dry if you want)
Sea salt to taste
Cracked pepper to taste
2 cups water

Preheat oven to 400 F.
Pour water into the bottom of a roasting pan (or a large casserole dish with or without lid).  Place chicken into the
 pan and sprinkle herbs, salt and pepper over top.  Arrange lemon wedges around chicken.  Cook for approximately
 15-20 minutes being sure to check frequently and baste chicken if necessary.  Be sure that if you have used a
casserole dish with a lid AND have chosen to keep the skin on the chicken, you need to remove the lid to let the
 skin crisp for about 7 minutes before serving.