Using a sharp knife, cut a small X on the rounded side of each chestnuts to prevent them from exploding during roasting. In a large bowl, soak chestnuts in hot water for about 1 to 2 minutes.
Arrange chestnuts with cut side down on a rimmed baking sheet and lightly sprinkle with water. Roast in a 350 F oven for about 15 to 20 minutes.
Remove from oven and transfer into a bowl. Cover with a towel for about 10 to 15 minutes to allow to steam. While still warm, quickly peel skins. If becoming hard to peel, warm them in the oven for a few minutes.
Store peeled chestnuts in a airtight container or resealable bag, they will keep well in the fridge for about 3 days.