I think the cheese and pepper toasts are a no-brainer as a first course snack while things are heating in the oven.  I think the green beans should be served with the main course, but you could move those up to enjoy beforehand if you like.  Definitely serve the bread with the chicken.

First, do this:

• heat your oven to 375 degrees

• remove the lid from the pan of chicken and cover it with foil

• remove the goat cheese pate from the fridge at least 1 hour before you serve it

• store the bread wrapped and at room temperature... if you aren't having it today, then FREEZE the bread and thaw before following the directions below

CHEESE & PEPPER TOASTS

room temperature

uses the white goat cheese pate, the sliced pepper relish, the crostini toasts, and the darker green chopped herbs

You have 2 options on how to serve this: composed on a shareable plate, or with the toasts pre-built. Either way, remove the goat cheese pate from the fridge 60 minutes or so before you plan to serve this... the cheese pate is too firm when cold.

To do the shareable thing, place the goat cheese pate onto a shareable plate, and smoosh it down some while keeping it in a roughly circular shape. Shake the container of pepper relish well, then, using a fork, place the relish on top of the cheese. Leave the liquid from the relish behind. Sprinkle the chopped herbs on top of the pepper relish and cheese, and serve with the crostini on the side. To eat, grab a big spoonful of the garnished cheese/peppers and smear that onto a crostini.

To pre-build the toasts, spread the crostini with some of the goat cheese pate. Shake the container of pepper relish well, then place some on top of each cheese'd toast using a fork. Leave the liquid from the relish behind. Sprinkle a tiny pinch of herbs on top of each toast and serve.

40-CLOVE GARLIC CHICKEN

375 degree oven, 25-35 minutes

uses the green sauce

If you have multiple orders packed together, add at least 10 minutes and up to 20 minutes to the first (covered) part of the cooking time (depending on what your oven is like.)

Place your pan of chicken, covered, into your preheated oven and bake for 15-20 minutes, or until the chicken is just starting to steam and feels soft when you poke it. Remove the foil and bake for an additional 10-15 minutes, until the edges are simmering and the skin is glossy. Remove from the oven and let the chicken rest, covered, until you're ready to serve. Serve with the green sauce verte on the side, for putting onto the chicken while you're eating it. Serve with the bread, below, so that you can spread some of that super soft garlic onto the bread.

FRENCH COUNTRY BREAD

375 degree oven, 10-12 minutes

uses the herbed butter

Take the butter out of the fridge early so that it comes to room temperature and is spreadable. Unwrap the bread and place it directly onto the rack in your preheated oven. Bake for 10-12 minutes or so, or until the outside seems quite firm and crunchy. Allow to rest for 5-10 minutes, then slice and serve warm or at room temperature, with the herb butter on the side. This is best served alongside the chicken.

CHILLED "AMANDINE" GREEN BEANS

chilled

uses the pinkish dressing and the toasted almonds

Open the container of green beans, shake up the dressing, and pour about half of the dressing over the green beans. Jostle up the green beans to make sure they're coated with the dressing, and place them onto a small shareable plate. Top with all of the toasted almonds, and drizzle with however much extra dressing you would like. Serve chilled, preferably alongside the chicken.

CHERRY CLAFOUTIS

room temperature (or warmed for 5-10 minutes, see below)

uses the fluffy pink whipped cherry cream

I think this dish is great at room temperature, and French people going on a picnic would agree. However, this dish is technically supposed to be served warm, so you can definitely do that too.

To warm the slices of clafoutis, grab a baking pan, line it with foil, and give it a quick spritz of cooking spray. Place the slices onto the pan (they're easier to love around when cold) and heat in the oven for 5-10 minutes. I don't recommend using the microwave to heat this... the microwave might turn this into a hospital cafeteria omelet, as there's a high proportion of eggs in the clafoutis.

Serve with a generous dollop of the whipped cherry cream.