BEFORE YOU START: Choose chestnuts that are roughly the same size so they cook evenly. Check them one by one and discard any with visible mold, small holes in the shell, or other signs of damage. These may indicate that the chestnut inside is spoiled.
• Using a small, sharp knife, make a horizontal cut across the rounded side of each chestnut. Try to cut through the outer shell without cutting into the flesh.

  Scoring the chestnuts allows steam to escape during roasting, preventing them from bursting in the oven.
This is easier said than done! It's almost impossible not to nick the flesh a little, but don't worry if you do. Just avoid cutting too deeply, as the exposed flesh can dry out during roasting.
• As you score the chestnuts, place them in a large bowl filled with cold water. Make sure they are completely submerged and let them soak for at least 1 hour.
This is one of my favorite tricks for making roasted chestnuts easy to peel! Soaking helps soften the shells and makes it easier to remove the thin, slightly bitter skin underneath after roasting.
• Most chestnuts will sink to the bottom, while some may float. I generally check the floating ones carefully, as they may be dried out or damaged. However, floating alone doesn't necessarily mean a chestnut is spoiled.
• After soaking, drain the chestnuts and pat them thoroughly dry with a clean kitchen towel.
• Arrange them on a baking sheet in a single layer, with the scored side facing up. Leave a little space between them so they roast evenly.

How Long to Roast Chestnuts in the Oven

• Preheat the oven to 180°C (350°F) in conventional mode or 160°C (320°F) in fan-assisted mode.

  Place the baking sheet on the middle rack and roast according to the size of the chestnuts:

  Large chestnuts: 30–35 minutes.

  Small chestnuts: 20–25 minutes.
• You'll know the chestnuts are nearly ready when the cuts open up, the shells begin to curl away from the flesh, and your kitchen fills with that wonderful roasted chestnut aroma.

  But the best way to check is to open one!

  The flesh should be tender all the way through, soft, and slightly crumbly, never hard or chalky in the center.
If it's still firm, return the chestnuts to the oven for another 5 minutes and check again.

How to Peel Roasted Chestnuts Easily

• As soon as the chestnuts come out of the oven, transfer them to a clean kitchen towel and wrap them up into a little bundle.

  The trapped heat and steam help loosen the shells and the thin inner skins, making the chestnuts much easier to peel.

  Let them rest closed in the kitchen towel for about 15 minutes, or until they are warm enough to handle without burning your fingers.
• Then peel them a few at a time, keeping the remaining chestnuts covered so they stay warm.

  This is exactly how I like to serve them: still warm, right at the table, peeling them as we eat!
Don't wait until the chestnuts are completely cold to peel them. As they cool, the inner skin tends to stick to the flesh again, making peeling much more difficult.
• Enjoy your homemade roasted chestnuts while they're still warm, soft, and delicious!