Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Season the chicken generously with salt and freshly ground pepper. Place on baking sheet, skin side up. Add the zucchini pieces and grape tomatoes to the baking sheet.
In a small bowl, whisk together the garlic, oregano, mustard seeds, red pepper flakes and olive oil. Pour over the chicken and vegetables. Toss to combine until well coated.
Bake for 35 - 40 minutes until chicken is cooked through.
Just before serving, squeeze a lemon wedge or two over everything and garnish with fresh basil.
This recipe was inspired by the Sheet-Pan Chicken with Zucchini and Basil by Melissa Clark.