Sheet-Pan Paprika Chicken Drumsticks with Peppers and Broccoli
Smoky paprika-rubbed drumsticks roast until the skin crackles, with sweet peppers and broccoli catching the drippings alongside.
$1.96 a serving at Maxi
$7.83 for whole packages of the 3 store-bought ingredients (1 on sale), divided by 4 servings. That is $4.00 (34%) below their regular prices. Fresh extras and pantry staples are not included.
Prices checked October 6, 2026 across 295 stores.
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
At Maxi, prices checked October 6, 2026
The deals this recipe is built on
- Maple Leaf Chicken Drumsticks, Raised on Canadian Farms, 872 g$6.00 $10.00
- Sweet Green Peppers$0.54, regular price
- Broccoli Crown, 1 ea$1.29, regular price
Ingredients
On sale this week
- Chicken Drumsticks, 872 g (about 6 drumsticks), Pat very dry so the skin crisps
- Sweet Green Peppers, 2 large green peppers (about 300 g), Core and cut into wide 2 cm strips
- Broccoli Crown, 1 broccoli crown (about 350 g), Cut into florets, stems trimmed to the same thickness
- Red Potatoes, 700 g red potatoes (about 6 medium), Scrub and quarter, skin on
From the pantry
- Olive oil, 3 tbsp, Divided between the chicken and the vegetables
- Smoked paprika, 2 tsp
- Garlic powder, 1 1/2 tsp
- Dried oregano, 1 tsp
- Salt and black pepper, to taste
Steps
Heat the oven to 425°F (220°C) and set a rack in the middle. Line a large rimmed sheet pan with parchment.
Tip: Use the biggest pan you own: crowding steams the chicken instead of crisping it.
Pat the drumsticks completely dry. In a large bowl, toss them with 1 1/2 tbsp olive oil, the smoked paprika, garlic powder, oregano, 1 tsp salt and several grinds of pepper until evenly coated.
Tip: Dry skin is the whole trick: any surface moisture turns to steam.
Scrub and quarter the potatoes, then toss them in the same bowl with the seasoning left behind and 1/2 tbsp olive oil. Spread the potatoes cut side down over one half of the sheet pan and arrange the drumsticks over the other half, leaving space between each piece.
Roast for 25 minutes, until the potatoes are browning underneath and the chicken skin has begun to tighten and colour.
Meanwhile, cut the green peppers into wide strips and the broccoli into florets. Toss both with the remaining 1 tbsp olive oil and a pinch of salt.
Tip: Keep the broccoli florets on the larger side so they roast rather than scorch.
Pull the pan out, turn the potatoes, and scatter the peppers and broccoli into the gaps and around the chicken. Return to the oven for 18 to 20 minutes.
The chicken is done when the skin is deep golden and a thermometer in the thickest part of a drumstick, away from the bone, reads 175°F (79°C); the broccoli should have brown, crisped edges. If the skin needs more colour, broil for 2 to 3 minutes and watch it closely.
Tip: Drumsticks are forgiving: take them past 165°F to 175°F and the meat around the bone turns tender rather than rubbery.
Rest the chicken on the pan for 5 minutes, then serve straight from the sheet with the vegetables and any pan juices spooned over.
Prices checked October 6, 2026
What Sheet-Pan Paprika Chicken Drumsticks with Peppers and Broccoli costs at each grocery banner
| Store | Per serving | Items on sale | Stores priced |
|---|---|---|---|
| Maxi | $1.96 to $3.20 | 1 | 101 |
| No Frills | $2.87 to $3.12 | 1 | 194 |
Nutrition per serving
- Calories
- 600
- Protein
- 47 g
- Carbs
- 40 g
- Fat
- 27 g
- Fibre
- 7 g
- Sugar
- 5 g
- Sodium
- 620 mg
Estimated from the ingredients; brands and portions change the numbers.
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