Baking chicken in oven, but keeping it moist Here is the problem I'm facing:

I am on a diet, which doesn't exclude fat, but doesn't encourage it either. So I am trying to bake chicken in the oven, while also removing the fat that comes out, while also preventing it becoming too dry. 

I am thinking of rubbing the chicken with seasoning, and then putting it on bars, with a pan beneath, so that the fats would drip down. But as far as i know, that may render the chicken to dry. Any solutions?

Thanks!
The technique you describe is pretty much just the standard way of roasting a chicken.  A V-shaped roasting rack is excellent for this purpose.  As for keeping it moist, the standard technique is to brine the chicken first.  Done properly, brining a chicken results in a moist, tender bird with crisp skin, and doesn't involve adding any additional fat.  I normally brine by putting the chicken in a stew pot, covering it with cold water, adding about a cup of kosher salt, and letting it sit for 90 minutes.