Clean each chestnut with the damp kitchen towel.

With a sharp knife, make a cut across the belly side of the chestnuts. You can also score cross, but one cut across the belly is easy to open it up after they are completely done.

Preheat the oven to 400 degrees Fahrenheit.

Place the chestnuts in the one layer of the baking tin just to measure how many you can use in one layer.

Boil water, then turn down on simmer. When you see small simmering bubbles add chestnuts and simmer for 10 full minutes under the lid on low heat.

Drain the chestnuts, then roast the chestnuts for 20 to 25 minutes at 400F depending on your oven.

When the chestnuts start to open, most likely they are doing. Squeeze one or two of the chestnuts to check if the meat inside is softer and the shell is cracking. You do not want to burn them.

When done, keep them in the baking tin for a minute or two covered with a large kitchen towel; this will make them even softer and better for eating after they steam up for just a bit under the kitchen towel.