I just thought I'd add my insignificant view. Everybody is entitled to his or her own terminology.
I roast meats and vegetables. May be either dry or moist heat, open or covered, wire rack or flat pan.
I bake breads pies cookies tarts souffles cakes etc.
I know some people refer to cut up chicken in a pan as baked chicken. I don't.
If apples are in a crust, they are baked. But if they are out in the open pan with a little sauce, they are roasted apples. I roast chestnuts with them.
This is the terminology I learned from mom and grandmom (Swedish).
Now it seems to me that this terminology is partly regional, and partly the type of range/oven you use.
In the end if it tastes good, does it really matter.