I'm guessing you mean that you don't what the baked chicken sitting in all it's fat and juices as it bakes? There are several things you can try without buying new cookware.
You can layer the bottom of the baking dish with carrots, celery, and and set the chicken on top of them. That will keep the bird up out of the fat and it will flavor it and the juices for a really nice gravy-base.
Place a baking rack (the kind you cool cookies and cakes on) in the bottom of the baking dish and set the chicken on that. Be sure to spray the rack with non-stick spray for easier cleaning afterward.
If you want to buy something, you can get roasting pans with lift-out racks or you can get a specific roasting rack to put in any baking dish.
Are you referring to a cut up chicken when you say baked chicken? If so a rack may be a better bet than a bed of carrots and celery. For whole chickens that you roast, a bed of veggies is a great way to keep the food out of the fat.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan