To roast chestnuts, cut an "X" into the flat side of each nut and soak them briefly in hot water. Wrap the chestnuts loosely in aluminum foil and bake in the oven for 25 to 30 minutes at 350 degrees Fahrenheit. Peel off the chestnut shell while still warm.
Chestnuts are notorious for having skin that is extremely hard to remove, which is why cutting an "X" into them is necessary for easy peeling. Lay each chestnut down on a cutting board with the flat side up. Carefully carve a small "X" into each one, making sure to cut through the skin. Place all of the scored chestnuts into a bowl filled with hot water for 1 minute to help them steam better.
Preheat the oven to 350 degrees Fahrenheit and lay aluminum foil down on a baking sheet. Arrange the chestnuts in a single layer on the foil, then gather up the edges to form a loose parcel with a small opening. The chestnuts need to remain in a single layer, so make multiple small bundles if necessary. Place the baking sheet in the oven and roast the chestnuts for 25 to 30 minutes, or until the shells starts to peel back where the "X" was carved.
Open one bundle at a time and allow the chestnuts to cool just until you can handle them. Quickly peel off the shell before the chestnuts cool; they are much harder to peel when cool.