Lemon and Thyme Chicken

Over the years I've developed a number of principles in regards to cooking for my parents;
Keep it simple.
Avoid bones
Nothing with the head still attached (see the above)
This dish (based on a recipe from the Morrisons Magazine) looked like it met most of these criteria.
However I'll have to add another; 'My idea of Al dente is not the same as that of my parents' .
Other than that it was relatively successful except that I think overdid the lemon slightly.
The original recipe was for four and I don't think I scaled back the amount of lemon used enough.