A few recipes I have tried calls for some liquid, typically a ladle of stock or broth, to be added to the baking tray before placing into the oven to finish the cooking process. (To assist in cooking the protein, not crisping the skin)
For example, a pan roasted chicken thigh is pan fried quickly to colour the skin before placing into the oven, skin side up (bottom and inside basically raw)with a ladle of stock. 15 minutes later, the chicken is cooked nicely but the skin is not crispy.
I have my oven set to 200 degrees celsius fan assisted. I suspect its all the water vapour inside the oven preventing the skin from becoming crispy as when I open the oven door, a large cloud of steam is released. What could I do to fix this?
Another example would be when roasting a belly pork with crackling. The belly sits on a rack above a tray of water. When the pork cooks the juices collect into the water below in order to make a gravy afterwards, but the skin isn't always as crisp as I hoped.