what should I look for when making a confit?

today I just finish my first chickens confit and when I try it, it fill there is a lack of flavor. Am I doing something wrong?

this is what I do:

1. marinating 1 kg chicken thigh with salt, pepper, garlic, and rosemary overnight
2. put chiken in baking loaf pan submerge in olive oil and put in pre heatead oven at 120 C for 2 hours
3. when I ate the chicken I put in oven at 200 C for 30 minutes to crisps the skin

submitted by /u/nalaak
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