Preheat and prep. Set your oven to 425°F (220°C). Grease a large rimmed sheet pan or a 9x13-inch baking dish. This higher heat helps get the potatoes crispy.

Par-cook the bacon. In a skillet, cook chopped bacon over medium heat until it starts to render and turn lightly golden, 4–5 minutes. Don’t cook it all the way; it will finish in the oven. Transfer bacon to a plate and reserve 1 tablespoon of bacon fat.

Season the potatoes. In a large bowl, toss potatoes with olive oil, the reserved bacon fat, half the ranch seasoning, paprika, pepper, and a small pinch of salt. Spread in an even layer on the pan.

Roast the potatoes first. Roast for 15–20 minutes, stirring once, until the edges start to brown. This gives potatoes a head start so they don’t end up undercooked.

Season the chicken. While potatoes roast, toss chicken pieces with the remaining ranch seasoning, minced garlic, and a drizzle of olive oil. Add a pinch of salt only if your ranch mix isn’t very salty.

Add chicken and bacon. Pull the pan from the oven. Nestle the chicken evenly among the potatoes and scatter the par-cooked bacon on top. Return to the oven.

Roast until done. Bake for 15–18 minutes more, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and browned.

Add the cheese. Sprinkle shredded cheese over the pan and bake 3–5 minutes until melted and bubbly.

Finish and garnish. Let it rest for 5 minutes. Top with sliced green onions or chives. Serve with a dollop of sour cream or a drizzle of ranch if you like.