Oven Roasted Chestnuts

Roasting chestnuts is as much a tradition during the holidays as decorating the tree. Learn how easy to it is to oven roast chestnuts and get cracking!
Fresh chestnuts for oven-roasted chestnut recipe in a white bowl on wooden table with evergreen, pinecones and oranges.
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5 from 2 votes
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 4 servings
Calories 222kcal
Author Liren Baker


  • 1 lb fresh chestnuts (see notes)


  • 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.


Calories: 222kcal | Carbohydrates: 50g | Protein: 1g | Fat: 1g | Sodium: 2mg | Potassium: 548mg | Vitamin A: 30IU | Vitamin C: 45.6mg | Calcium: 22mg | Iron: 1.1mg
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