1. Preheat the oven to 425°. Lightly oil a large roasting pan. Add the potatoes, peppers, 3 tablespoons of the reserved garlic-herb marinade, the olive oil and thyme to the roasting pan. Season with salt and ground pepper and toss well to coat the potatoes and peppers.
2. Make 3 or 4 deep slashes in each chicken leg and set them on top of the vegetables. Rub the remaining 3 tablespoons of garlic-herb marinade all over the chicken and into the slashes. Season with salt and pepper.
3. Roast the chicken for 1 hour and 10 minutes, stirring the vegetables once or twice, or until the chicken is cooked through and the potatoes and peppers are tender and crispy in spots. Transfer to a platter and serve.
Wine Recommendation: A light, tart red will complement the sweet peppers here. Consider a Chianti Classico such as the 2001 Nittardi Casanuova di Nittardi or the 2000 Castello di Bossi.