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Markets Rebound as Hopes for Iran–U.S. Dialogue Ease Geopolitical Tensions

U.S. stock futures edged higher on Wednesday as signs of potential diplomatic movement in the Iran–U.S. standoff helped calm volatile markets. Futures tied to the S&P 500 rose about 0.3%, the Nasdaq 100 gained 0.5%, and Dow Jones Industrial Average futures added 0.2% after a turbulent prior session.  The shift in sentiment followed reports that Iran has quietly approached the United States to discuss terms for ending the escalating conflict , a development that helped cool fears of further disruption in global energy markets. This diplomatic signal contributed to a rebound after Tuesday’s sharp sell-off, when concerns over widening conflict and rising oil prices rattled investors.  The conflict, now in its fifth day, has seen continued strikes and mounting casualties, adding to market unease. Iran is preparing for the funeral of Supreme Leader Ali Khamenei, killed in recent attacks, while regional tensions remain high.  Despite the ongoing uncertainty, Wednesda...
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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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