Preheat the oven to 400° with the rack placed in the center of the oven.
With a sharp paring knife, very carefully score an “x” on the flat side of the chestnut. Be sure to cut through the layer of skin below the shell.
Roast the chestnuts on a rimmed baking sheet, scored side up, for about 20-30 minutes, or until the shells crack to reveal the tasty meat inside, shaking the pan about halfway. Overcooked chestnuts may explode, resulting in fireworks in your oven.
Transfer the chestnuts to a clean kitchen towel, wrap, and let it sit for a few minutes. As soon as it is cool enough to handle, peel and enjoy.
Select chestnuts that are firm, with no air pockets between the shell and the meat. Chestnuts spoil quickly so roast them as quickly as you can after buying and/or store fresh chestnuts in the refrigerator until you are ready to roast.Chestnuts are easiest to peel while hot. Once cool, the chestnuts are challenging to remove from their shells.