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Canada's Rent Slide Is Finally Stalling — What It Means If You Rent or Rent Out

  Published August 13, 2026 For nearly two years, "Canadian rents are falling" has been one of the safest headlines in personal finance. The August 2026 National Rent Report from Rentals.ca and Urbanation, released last week, suggests that streak may finally be running out of road — and the shift matters whether you're the one paying rent or the one collecting it. The Numbers National avg. asking rent (July) $2,037 Year-over-year change -4.0% (22nd straight monthly decline) Month-over-month change +0.2% (4th straight monthly rise) Toronto, month-over-month +1.6% to $2,577 Falling, But Not as Fast Rent is still dropping on a year-over-year basis nationally — that's now been true for 22 straight months. But the pace of the decline has been easing since it bottomed out in March, and July marked the smallest annual drop since February. On a month-to-month basis, rent has now risen for four months running, which typically happens every summer as the market hits its season...
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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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