Cook the chopped bacon in a large skillet or Dutch oven over medium heat until it becomes crisp. Use a slotted spoon to transfer the cooked bacon to a plate, reserving the rendered fat in the pan.

Add diced onion to the pan with the bacon drippings. Cook until the onion begins to soften, about 5 minutes. Stir in the minced garlic and cook for one more minute until aromatic.

Incorporate the diced potatoes into the skillet. Stir regularly and cook until slightly browned, approximately 5 to 7 minutes.

Add the prepared green beans, ranch seasoning mix, dried thyme, and dried rosemary to the skillet. Stir to evenly distribute the seasonings.

Pour in the chicken broth. Bring to a gentle simmer, then cover, reduce heat to low, and cook for 15 to 20 minutes, or until both potatoes and green beans are fully tender. Return the cooked bacon to the pan and adjust seasoning with salt and pepper as needed.