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Futures Steady as December CPI Tempers Early Market Weakness

U.S. stock futures recovered from earlier losses on Tuesday morning as traders absorbed December’s inflation report, which largely matched expectations and eased concerns about a potential shift in Federal Reserve policy. The Consumer Price Index showed steady month‑over‑month growth, reinforcing the view that inflation is cooling gradually without derailing economic momentum. Futures tied to major indexes — including the Dow, S&P 500, and Nasdaq — initially slipped in premarket trading but later pared declines as investors interpreted the data as broadly supportive of the Fed’s current stance. Market participants are now turning their attention to the start of fourth‑quarter earnings season, with major banks preparing to report results that could offer fresh insight into corporate health and credit conditions. Treasury yields held relatively stable, reflecting a cautious but steady tone across financial markets. With inflation trending in a manageable direction and earnings sea...
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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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