Preheat your oven to 400°F (200°C) and prepare your sheet pan with parchment paper.

In a mixing bowl, toss chopped russet potatoes with olive oil and one-third of the ranch seasoning. Spread on one-third of the sheet pan.

Add frozen broccoli florets to the same bowl with another drizzle of olive oil and a good sprinkle of ranch seasoning, then spread on the middle third of the sheet pan.

Season the boneless chicken thighs or breasts in the mixing bowl with olive oil and the remaining ranch seasoning, then place on the last third of the sheet pan.

Distribute chopped raw bacon over all ingredients on the sheet pan.

Bake the sheet pan in the preheated oven for 20 minutes.

Remove the pan and sprinkle shredded cheddar cheese over the chicken and vegetables, then bake for an additional 10 minutes.

Let the dish cool for about 5 minutes before serving.