Heat oven to 425 degrees. Pat chicken dry with paper towels and season all over with sea salt and black pepper.

Place zucchini on a rimmed sheet pan and season with a little more salt and pepper.

In a small bowl, combine garlic, oregano, coriander (if using), and red-pepper flakes. Whisk in oil.

Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated.

Spread chicken and zucchini in a single layer, and roast for 25-30 minutes until lightly brown and almost cooked.

Add cherry tomatoes and raise the temperature to 450 degrees.

Roast until chicken is cooked through, zucchini is browned and caramelized and tomatoes are juicy, 5-10 minutes more.

Once the pan is out of the oven, sprinkle with balsamic vinegar and top with half the basil.

Taste to adjust salt, pepper, and vinegar.

Serve garnished with remaining basil.