Goomba38 wrote:
>
> But that's not really "roasting".. that might be steaming, if there is
> enough liquid? Roasting implies dry heat.
> Goomba

A little H2O in the pan doesn't really steam - it just keeps the blood
from charring on the bottom of the pan. The ideal situation is to get
enough in the pan that almost all of it reduces by the time the chicken
is done, so you end up with a tasty base for gravy. Sure, it's not
"true" roasting but it works well, especially for pieces which tend to
dry out too much.
-L.