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Budget 2026 Consultations Are Open — Here's What Canadians Should Ask For

July 7, 2026 Ottawa wants your input on Budget 2026 before September 8. Here's what the consultation actually is, why it matters to your wallet, and what to say if you take part. The bottom line: On July 6, Finance Minister François-Philippe Champagne launched pre-budget consultations for this fall's federal budget. Canadians can submit input online until September 8, 2026 at Canada.ca/yourbudget. It's a rare, direct window to flag what's actually squeezing your household before the government finalizes tax, benefit, and spending decisions for next year. What Just Happened The Department of Finance officially opened the pre-budget consultation process for Budget 2026, which will be tabled this fall. The stated priorities are broad — boosting investment and competition, strengthening economic sovereignty, and addressing the "most pressing economic challenges facing Canadians today." Over the summer, Champagne, along with Secretary of State Wayne Long and Parl...
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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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