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How Crypto is Taxed in Canada — What CRA Expects From You (2026 Guide)

  Published: April 2026 | Reading time: 11 min | Category: Taxes, Investing, Personal Finance A lot of Canadians still believe cryptocurrency exists in a tax-free grey zone. It does not. The Canada Revenue Agency is very clear on this: crypto is taxable, every transaction counts, and CRA has been aggressively pursuing crypto investors who don't report correctly. If you've bought, sold, traded, or earned any cryptocurrency in Canada — Bitcoin, Ethereum, Solana, or anything else — this guide explains exactly what CRA expects from you, what counts as a taxable event, and how to reduce your tax bill legally. The CRA's Official Position on Crypto The CRA treats cryptocurrency as a commodity , not a currency. This is a critical distinction. It means: Crypto is subject to either capital gains tax or income tax depending on how you use it Every time you dispose of crypto — sell it, trade it, spend it, or give it away — you trigger a taxable event Simply holding cryp...
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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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