How to keep chicken juices in the chicken when cooking in the oven? I'm trying to cook 6-8 chicken breasts at a time by putting them all in a roasting pan, adding seasoning, and putting it in the oven.

The problem is that the chicken becomes very dry, but the pan fills with water from the chicken!  The result is a dry, rubbery mess that doesn't taste very nice, as well as a pan full of chicken water which I don't know what to do with.

What's the correct way to do this?
Use a meat thermometer. If you overcook the chicken, it will dry out. The standard temperature for chicken breast is 160 degrees Fahrenheit.