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

In a mixing bowl, combine cut Russet potatoes with olive oil and about one-third of the ranch seasoning, tossing until well coated. Spread evenly across one-third of the sheet pan.

Toss frozen broccoli florets with olive oil and another third of the ranch seasoning, then arrange in the middle section of the sheet pan.

Coat boneless chicken thighs or breasts with olive oil and the last third of the ranch seasoning, placing them on the remaining third of the pan.

Scatter the chopped bacon pieces over all ingredients on the pan.

Bake for 20 minutes. Check as they start to sizzle and brown.

Remove the sheet pan, sprinkle cheddar cheese over the mixture, and return to the oven for another 10 minutes.

Let the dish rest for about 5 minutes before serving.