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Avi Lewis Wins Federal NDP Leadership in First-Ballot Victory

Avi Lewis, who was proclaimed as the new leader of the NDP, speaks at the party convention in Winnipeg Sunday, March 29, 2026. Filmmaker and longtime activist Avi Lewis has been elected the new leader of the federal New Democratic Party , securing a decisive first‑ballot win with nearly 40,000 votes out of roughly 71,000 cast . His victory marks a significant shift for the party as grassroots members push for a more unapologetically left‑wing direction.  Lewis’s win signals renewed momentum for the NDP after a difficult federal election year. His campaign championed bold proposals—including expanding public ownership in key sectors—and emphasized rebuilding the party from the ground up. He inherits a party reduced to six seats in the House of Commons and facing internal tensions over energy policy, particularly from Alberta and Saskatchewan NDP leaders who warn his positions could harm workers in their provinces.  In his victory speech at the Winnipeg convention, Lewis call...
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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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