1. Preheat the oven to 400 degrees. Prepare a 9×13 jelly roll sheet pan with parchment paper and set aside.

2. In a large bowl, add the cut potato pieces. You can peel potatoes before cutting if preferred, but I leave the skin on. Pour a long drizzle over the potatoes and then shake about 1/3 of the Ranch Seasoning Packet over the potatoes. Use a large spoon to mix potatoes in the oil and ranch to get them all coated. Pour potatoes onto 1/3 side of the prepared sheet pan.

3. You can use the same bowl to pour the frozen broccoli into. Add another long drizzle of olive oil and another 1/3 of the ranch seasoning packet over the broccoli. Mix broccoli up to get it all coated in the oil and ranch mixture. Pour onto the middle 1/3 of the sheet pan.

4. In the same large bowl, add the chicken pieces and then a large drizzle of oil and the remaining 1/3 of the ranch seasoning packet. Stir the chicken up in the oil and seasoning to get it all coated. Place the seasoned chicken on the remaining 1/3 side of the sheet pan.

5. Cut bacon into small pieces and place all over the entire sheet pan ingredients. Place sheet pan in the oven and cook for 20 minutes.

6. After 20 minutes, remove sheet pan and sprinkle the 2 cups of shredded cheddar cheese over the entire pan. Place back in the oven for another 10 minutes until cheese is melty.

7. Remove from the oven and let sit for 5 minutes or so and then spoon up and serve!