Skip to main content

Featured

5 Things Every Canadian Should Know About Their Money Today

Published: April 26, 2026 · moneysavings.ca/canadian-money-brief The week is shaping up to be a busy one for Canadian wallets. From a federal budget update to record household debt, here are the five things you need to know today. 1. The Spring Economic Update Lands Monday Finance Minister François-Philippe Champagne is set to table the Spring Economic Update 2026 on April 28 — just two days away. The government has promised to outline its plan to build "the strongest economy in the G7," with further actions to drive prosperity and support Canadians. Whether that means tax relief, new spending, or trade-war cushions, Canadians should pay close attention: what gets announced Monday could directly affect your tax bill, your mortgage rate outlook, and government benefit amounts. What to watch for: any changes to the GST/HST credit, housing incentives, or tariff-offset support for workers. 2. Your Household Debt Is Still Climbing Statistics Canada's latest data pa...
Post a Comment
Read more

article

Labels

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.
Labels:

Comments

Post a Comment