So I was curious about the question, and since every answer here was different, I asked Bing Chat. The response is pretty clear and - to me - surprising:

Baking and roasting are both forms of dry-heat cooking that use hot, dry air to cook food in an oven. However, there are some differences between them, such as:

• Temperature: Roasting usually requires a higher oven temperature of above 400°F, while baking uses lower temperatures of 375°F and below¹². This affects the cooking time and the browning of the food.
• Transformation: Baking often involves a transformation of the ingredients, such as turning a dough into bread, a batter into a cake, or an egg mixture into a quiche¹. Roasting typically involves whole, solid foods that retain their shape, such as meat, poultry, or vegetables².
• Browning: Roasting tends to produce more browning on the surface of the food, which enhances the flavor and texture. This is because roasting uses higher temperatures and oils that speed up the caramelization and Maillard reactions². Baking usually results in less browning, unless the food is baked for a long time or at a high temperature.
• Moisture: Roasting can cause more moisture loss from the food, especially if it is cooked at a high temperature for a long time. This can make the food drier and tougher. Baking can preserve more moisture in the food, especially if it is covered with a lid or foil³.
• Application: Roasting is mainly used for cooking meats, poultry, and vegetables that have enough fat to prevent them from drying out. Roasting can also create a crispy skin or crust on the food. Baking is more suitable for cooking fish, seafood, breads, cakes, pies, and other desserts that need to rise or set in the oven.