In a deep dish, combine the lemon juice, water, dried basil and dried oregano. Add the chicken and turn to coat. Cover and let stand at room temperature for at least 1 1/2 hours up to 2 hours, turning once to coat the other side.
Meanwhile, preheat the oven to 180 degrees Celsius.
Transfer the chicken to a lightly oiled baking sheet and brush one side with the marinade. Sprinkle the salt and freshly ground black pepper and brush with a little olive oil. Turn the chicken onto the other side and repeat.
Bake the chicken (skins side up!) for 40 to 45 minutes till cooked through. Turn the heat up to 200 degrees Celsius and bake for another 3 to 5 minutes until the skin is golden brown and crispy.
Transfer the chicken onto serving plates and serve.
NOTES
Substitute 1 tablespoon Dijon mustard and parsley for the dried basil and oregano.