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Budget 2026 Brings a Second Grocery Top-Up: Who Gets It and How Much

  Canadian Money Brief  |  Budget 2026  |  November 6, 2026 Another grocery cheque is on the way. In Thursday's federal budget, Ottawa proposed a second one-time top-up to the Canada Groceries and Essentials Benefit (CGEB), a payment worth half the benefit's annual value, expected to land in early 2027. $339 budget estimate, qualifying single person $679 budget estimate, couple with two children Early 2027 expected timing, exact date not announced $4.1B cost of the expanded program What Ottawa actually announced Budget 2026, a 511-page document titled "Masters of our Destiny," is mostly about investment and productivity. But tucked into its affordability measures is a repeat of something Canadians have already seen this year. The government proposes a one-time payment equal to half of the CGEB's annual value, and the Canadian Press reports it is expected in early 2027. A similar payment went out in June. That June payment was a one-time top-up equal to 50% of t...
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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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