mumu, it's really roasting.
What you do for your chicken is roasting. It's on a rack in an open pan with veggies and a little liquid in the pan to prevent burning. That's just right.
Every time you put meat in heat, in the oven or in a pan, some steam is generated by the moisture in the meat cooking off. IT'S NOT IMPORTANT.
If you put water in a pan under a roast (chicken, beef, pork, etc) to keep the drippings from burning, steam is created. IT'S NOT IMPORTANT.
The meat is cooking entirely by dry heat when you roast. The small amount of steam generated by the liquid in the pan doesn't do any cooking, it dissipates in the oven and comes out the vent.
It's steaming instead of roasting when the steam is contained around the meat and is what cooks the meat.