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5 Things to Know Today: Midterms Day, Oil Plunge, Trade Deal, Budget (Nov 3)

  Canadian Money Brief • Tuesday, November 3, 2026 It’s Election Day in the United States, oil just had its biggest one-day drop since late July, and Ottawa tables its budget on Thursday. Here are five things to know today, and what each one means for your wallet. 1. U.S. midterms: Canada is watching Americans vote in the midterm elections today. Markets are expecting Democrats to win the House of Representatives, while control of the Senate is still uncertain. Trade policy has been a campaign issue, especially in border states such as Michigan and Maine, where Republican candidates have faced pressure over tariffs that have hurt local businesses. What it means for you: The result could move the loonie, the TSX and the tariff talks over the coming days, but one election night is rarely a reason to rebuild your TFSA or RRSP. If you need to convert Canadian dollars to U.S. dollars soon, expect choppy exchange rates. 2. Oil plunges on Iran diplomacy, then bounces Oil fell sharply o...
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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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