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Bank of Canada Holds at 2.25% — Again: What It Means for Your Mortgage and Markets Today

  Wednesday, June 10, 2026  |  Canadian Money Brief It's official: the Bank of Canada held its overnight rate steady at 2.25% this morning — the fourth consecutive hold in 2026 , following identical decisions in January, March, and April. The move was widely anticipated, but the language in today's statement and Governor Tiff Macklem's 10:30 a.m. press conference are delivering the real signal: the BoC is watching the Middle East conflict carefully, is not yet alarmed by inflation, but is making clear that rate hikes remain on the table if energy prices push inflation higher. Here's the full picture — BoC reaction, Canadian markets, Wall Street, oil, and global moves. 🏦 Bank of Canada: Holds at 2.25% — But With a Warning The Bank of Canada's statement this morning was brief but pointed. The Governing Council noted that "economic activity in Canada has been weak and uncertainty about US trade policy persists," while also flagging that "the conflict ...
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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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