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Garlic Roast Chicken & Potatoes with Cheddar & Bacon Cheese

1 tsp. paprika or smoked paprika
1 tsp. dried thyme leaves
1/2 tsp. salt, divided
1/4 tsp. freshly ground black pepper
4 boneless chicken breast halves, skinned if desired
4 tsp. butter or olive oil, divided
3 cloves garlic, minced
1 pkg. (1 lb. 4 oz.) refrigerated red potato wedges
1 cup (4 oz.) Sargento® Bistro® Blends Shredded Sharp Wisconsin & Vermont Cheddar Cheese with Real Bacon

Combine paprika, thyme and 1/4 teaspoon of the salt and pepper; rub over chicken breasts.
Melt 2 teaspoons butter in a 12-inch nonstick ovenproof (wrap handle in foil) skillet over medium-high heat. Add chicken, skin sides down; cook 2 minutes. Sprinkle garlic over chicken; reduce heat to medium, turn chicken and cook 2 minutes. Transfer chicken to a plate; set aside.
Melt remaining 2 teaspoons butter in the same skillet over medium-high heat. Add potatoes and remaining 1/4 teaspoon salt; stir-fry 4 minutes or until potatoes are beginning to brown. Turn off heat; push potatoes to edges of skillet. Return chicken with any accumulated juices to skillet.
Transfer the skillet to a preheated 400°F oven and bake 20 minutes or until chicken is cooked through and potatoes are tender. Sprinkle cheese over chicken and potatoes; return to oven and bake 2 minutes or until cheese is melted.