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Grocery Benefit Pays Monday, Oct. 5: What You'll Actually Get — and Who Gets $0

  The second Canada Groceries and Essentials Benefit (CGEB) payment lands Monday, Oct. 5, and it's the last one of 2026. Some households will see $222.50. Others will see nothing. Here's how to tell which group you're in. At a glance Payment date: Monday, Oct. 5, 2026 (tax-free) Maximum per payment: $169.75 single, $222.50 couple, plus $58.50 per child under 19 Based on: your 2025 tax return Next payments: January and April 2027 Check which number you're reading: yearly or per payment A lot of coverage this week quotes $679 for singles and $890 for couples. Those are the yearly maximums for the July 2026 to June 2027 benefit year, paid in four quarterly instalments. What arrives Monday is one quarter of that. Household Max per year Max per payment Single, no children $679 $169.75 Married or common-law $890 $222.50 Each child under 19 (added on) $234 $58.50 First child in a single-parent family $445 $111.25 Most households get less than the maximum The CGEB is incom...
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5-Ingredient Roasted Lemon Chicken & Vegetables




This lemony baked chicken thigh recipe has only 5 ingredients and comes with a side of veggies that roast alongside the chicken for a complete weeknight dinner. Bone-in skinless chicken breast cut in half can be used instead of the thighs, if you prefer.

Ingredients:
  • 1/4 cup chopped fresh herbs, such as oregano or thyme, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 5 cups cubed root vegetables, such as potatoes, carrots and/or turnips
  • 1 large red onion, cut into 1-inch-thick wedges
  • 4 bone-in, skinless chicken thighs ( 1 1/2- 2 pounds)
  • 1 lemon, cut into 8 wedges

Directions:

1. Preheat oven to 450°F.

2. Combine 2 tablespoons herbs, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Add root vegetables and onion; toss to coat. Spread on a large rimmed baking sheet.

3. Combine the remaining 2 tablespoons herbs, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the same bowl. Add chicken; toss to coat. Place the chicken on top of the vegetables and tuck 4 lemon wedges in.

4. Roast, stirring the vegetables twice, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, about 30 minutes. 
Discard the roasted lemon wedges. Squeeze the remaining 4 lemon wedges over the chicken.
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