No cheating, no googling. . . Do you know the difference?

No peeking here – my guess is that it means cooking longer at a lower temperature.

Roasting is a special button on my oven and when I use it, it's hotter and cooks the food faster. Some recipes call for it but honestly I'm not sure if I'm doing it right.

I assume it is the cooking temperature that makes the difference. When I roast vegetables it is 400F, anything I bake is 375F and under. Roasting meats start with a high temperature for 20 minutes before dropping for the rest of the cooking time.

My first thought is that roasting is done at a higher heat. Also everything that I think of as needing to be cooked by baking are things that are liquidy. Although there are "baked potatoes", so maybe I'm wrong about that. Although, maybe sticking a whole potato in the oven at 400 degrees is really "roasting" so when we talk about "baked potatoes" we're really talking about "roasted potatoes"... ? 

I had to break down and Google it. It totally makes sense, but I have never even considered the difference.

That is sort of what I thought...roasting has a significantly higher start time, followed by a longer, lower temperature. Baking is a consistent temperature for the whole time.

Am I close? 

I think I agree with @bumpsy - baking is taking something that is 'liquidy' which forms something solid as heat is applied, while in roasting, the food is solid at the start (and gets softer). I think roasting also involves higher temperatures.

I've got nothin' else!

Not a clue.

My salad place makes it a point to correct me when I ask for "Baked Chicken." They will respond with "You mean roasted chicken?" Yes, that's what I mean (even though there is no other chicken option).

I think roasting is for solid stuff - like meat, while baking is for stuff that turns solid while it bakes - like something that's batter when it starts and becomes more solid - like a a cake.  At least that's how I use the terms, like everything there are exceptions (baked potatoes, for instance, I guess should really be roasted potatoes... but who really cares?? LOL)  Am I close??? 

That article busypea linked says most baked foods are covered. The only baked food I've ever covered is pie crust. Strange

You roast at a higher temp than baking. You don't cover things you roast. 

I cover chickens to roast them but I've never covered anything I've baked.

From what I learned by watching Food Network and Alton Brown, roast = meat and bake = a wet item that will dry out and become solid. So brownies, cupcakes, cakes, muffins.

Hmmm. Roasting is done at a higher temp and no liquids are used?