• Preheat oven to 400 degrees. Lightly spray a large sheet pan with non-stick cooking spray. Set prepared pan aside.

For the Potatoes:

• To a mixing bowl, add the quartered potatoes, 2 tablespoons of the grated parmesan cheese, 2 tablespoons of olive oil, and 2 tablespoons of ranch seasoning (making sure to reserve the remaining olive oil, ranch and parmesan for the chicken.) Using a rubber scraper, mix the potatoes to evenly coat the potatoes.
• Pour the potato mixture on the prepared sheet pan. Keep the potatoes on one third of the pan, reserving space for the chicken and beans to go on later. Roast the potatoes at 400 degrees for 20 minutes. (The potatoes need extra time to cook, so they go into the oven first.)
  

For the Chicken and Green Beans:

• While the potatoes pre-cook, mix together the chicken. To a mixing bowl, add the cut chicken pieces. To the chicken, add 2 tablespoon of olive oil, 3 tablespoons of parmesan cheese and the remaining 2 tablespoons of ranch seasoning. Stir together with a rubber scraper to coat the chicken evenly.
• In a sparate bowl, place the rinsed green beans and coat with the remaining 2 Tablespoons of the olive oil.
• Once the potatoes have cooked for the first 20 minutes, remove the pan from the oven and add the green beans and seasoned chicken pieces to the other side of the pan. Return the pan to the oven and cook the potatoes, beans and chicken for another 20 minutes.
  
• Once done baking, remove from oven and let cool for 5-10 minutes before serving.