Also: oven-roast, oven roast, dry-roast, roast, roast chicken
Roasting
Roasting is dry-heat cooking in an oven — usually 180-220°C for vegetables and poultry, higher for a quick browning blast, lower for tougher cuts that need time.
Why it matters. Dry heat drives Maillard browning on the surface while gently cooking the interior. The air circulation gives the whole exterior a chance to caramelise — more even than a pan, which only touches one side at a time.
How to use it. Hot pan or tray into a hot oven — don't put food on cold metal. Leave space between pieces so steam escapes. For vegetables, toss in fat and salt first. For meat, rest after it comes out.
Examples
(awaiting examples from cooks)