Pour chicken broth (you can also use equal parts of wate and broth) into 13 x 9 glass baking dish or roasting pan.
Place chicken with the skin side up in the pan.
Divide the butter so that you put little bits of butter on top of each piece of chicken (the butter plus the broth keeps the chicken moist). Sprinkle with salt and pepper, if desired.
Cook for 30-40 minutes. Check for doneness using an instant read thermometer ~~ breast meat should be 170 degrees and thigh or leg meat 180 degrees (make sure the thermometer isn't touching bone as this skews the temperature reading).