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

Toss chopped russet potatoes with olive oil and one-third of the ranch seasoning, then spread on one-third of the sheet pan.

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

Coat boneless chicken in the bowl with olive oil and the remaining ranch seasoning, then arrange on the last third of the sheet pan.

Scatter raw bacon pieces over all ingredients on the sheet pan.

Bake for about 20 minutes until potatoes are soft and chicken is browned.

Sprinkle cheddar cheese over the top and return to the oven for 10 minutes until melted.

Let cool for 5 minutes before serving.