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Market Futures Slip as Geopolitical Tensions Weigh on Sentiment

  U.S. stock futures edged lower early Thursday as investors attempted to extend Wednesday’s rebound but remained cautious amid ongoing conflict in the Middle East. Futures tied to the Dow Jones Industrial Average fell about 0.4%, while S&P 500 and Nasdaq 100 futures slipped roughly 0.2% each. The pullback followed a strong regular session in which all three major indexes posted gains, with the Dow snapping a three‑day losing streak.  The overnight weakness reflects persistent market sensitivity to geopolitical developments. Escalating tensions involving the U.S., Israel, and Iran continue to drive volatility across asset classes, with traders closely watching oil prices and inflation implications. Recent sessions have seen markets swing sharply as headlines shift, underscoring the fragile balance between economic fundamentals and geopolitical risk.  Despite the cautious tone, Wednesday’s rally showed that investors are still willing to buy into dips—particularl...
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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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