Lay each chestnut on its flat side and carefully score a slit in the shells using a sharp paring knife or kitchen shears. Be sure to fully pierce the skin of the chestnut to ensure trapped moisture can escape and prevent bursting in the oven.
Soak the chestnuts in warm water for about 5 minutes to allow the meat to steam while they roast.
Drain the water, dry off the chestnuts, and arrange them flat side down (with the slit facing upwards) in a single layer on a baking sheet.
Roast for about 20 minutes until the skin has started to curl and the meat becomes tender.
Transfer chestnuts into a bowl lined with a moist towel, cover with a second moist towel, and allow them to sit for about 5 minutes, until they are cool enough to handle.
Peel the shells and remove the inner layer of papery skin of the chestnuts to reveal soft, light chestnuts that are ready to be eaten.
Enjoy immediately, or use roasted chestnuts as an ingredient for up to one week if kept refrigerated.
