Preheat the oven to 450 degrees Fahrenheit and take the chicken out of the fridge to bring to room temperature.
Place chicken on a baking sheet and season with salt and pepper. Bake for about 30 minutes or until done. The chicken is done when it's 165 degrees Fahrenheit or when a cut into the thickest point produces clear juices and none of the internal meat is shinny and raw looking. Once done, let chicken rest for 5-10 minutes. Then, remove bone and cut into chunks.
Meanwhile, heat the oil or fat in a pan over medium high heat. Once hot add the broccoli and cauliflower. Season with salt and pepper and stir occasionally. Once the veggies begin to brown, pour the broth or water on and partially cover with a lid to braise. Occasionally lift the lid to stir and then return the lid. Cook till veggies are fork tender.
If you are cooking the chicken organs, rinse in water, and sauté in some fat or oil over medium high heat for a few minutes, till fully cooked. Most organs are done when fully browned, however leave some pink in the middle for liver. Once done, transfer to a plate.
Add the chicken, pesto, fontina, and lemon zest to the veggies. Stir well and heat for a minute or two over medium heat till the cheese melts and the meal is warm.
Divide the meal between two plates and place the organs on the side, if eating, and enjoy!
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