Skip to main content

Featured

Rental Property Expenses Canadians Forget to Claim (2026 Guide)

  Published: April 2026 | Reading time: 9 min | Category: Real Estate, Tax Savings, Personal Finance Owning a rental property in Canada comes with a surprisingly generous set of tax deductions — but most landlords only claim the obvious ones. Mortgage interest, property taxes, insurance. Done. What they miss is often worth thousands of dollars in additional deductions every single year. If you own a rental property in Ontario (or anywhere in Canada), this guide walks through every legitimate expense category the CRA allows — including the ones your accountant may not have mentioned. Why This Matters More Than You Think Rental income in Canada is taxed as regular income — meaning at your full marginal rate. At Ontario's combined federal and provincial rates, landlords earning $100,000–$150,000 total income are paying 43% on every dollar of net rental profit. Every $1,000 in legitimate deductions you miss costs you approximately $430 in real taxes . A landlord who forget...
Post a Comment
Read more

article

Labels

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.
Labels:

Comments

Post a Comment