Garlic Chicken and Summer Squash

I was so busy today, between shopping at the farmer's market with the cutest baby in the world and working on my book, that I almost forgot to make dinner.
We bought a free-range chicken at the butcher the other day and thawed it today. In my half-crazed hurry to get it started, I just threw the first few things I found in the house together in a bowl, slathered it on, and got cooking. The squash was a $2 find at the farmer's market.

Ingredients for chicken:

One whole chicken, innards removed and rinsed under cool water
3 Tbsp minced garlic
1 Tbsp sea salt
1/2 tsp ground black pepper
2 Tbsp fresh sage, ripped up into bits
a few random shakes of seasoned salt and seasoned pepper
three sprigs of thyme and a couple of whole sage leaves
two garlic cloves, halved

Once the chicken is rinsed off and set on the roasting pan, preheat your oven to 350 degrees F. Gently push your fingers under the skin of the breast and drumsticks to separate it from the meat. Stuff the last three ingredients into the cavity of the chicken. Mix the minced garlic, sea salt, pepper, sage, and the random shakes of spices in a small bowl. Rub this mixture all over the skin and under the parts of skin you pulled up. Bake for 1 hr and 20 mins or until thermometer reads at least 160 in the thigh.

Ingredients for squash:

4-5 small summer squashes, chopped thickly
2 Tbsp butter
1 Tbsp garlic salt

Fill a medium pot with about 1 inch or so of water, then add a steamer grate. Throw squash in and cut up the butter so bits of it are all around the squash. Sprinkle garlic salt over all, then cover and cook, steaming about 10 minutes.