I was thinking more of other meats, where to me roasting is a dry heat process. I like pot roasts but they are not my idea of a roast meal, more a posh stew.You make that sound like a bad thing.
I've had one of these for years - IIRC it was passed down from granda_mush
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The dimples in the lid allow for the juices to drip down onto the chicken keeping it moist. I remove the lid for the last 1/2 hour and turn up the heat to brown the skin. Never had dry chicken from it