Preheat your oven to 400°F (200°C) and line a 9x13 sheet pan with parchment paper.

In a large bowl, combine chopped russet potatoes with olive oil and one-third of the ranch seasoning. Toss to coat and spread in one-third of the sheet pan.

Add frozen broccoli florets, another drizzle of olive oil, and a portion of ranch seasoning to the same bowl. Toss and lay in the middle third of the sheet pan.

Place boneless chicken thighs or breasts in the empty bowl, drizzle with olive oil, and sprinkle remaining ranch seasoning. Rub to coat and arrange on the last third of the sheet pan.

Scatter chopped raw bacon across the entire sheet pan.

Bake for 20 minutes, then check for doneness.

Sprinkle shredded cheddar cheese over the top and return to the oven for an additional 10 minutes.

Once out of the oven, let the dish rest for about 5 minutes before serving.