Yes, it’s really green. I placed the chicken in brine overnight; which is a great way to season chicken. It makes the meat moist and adds flavor. Here is the recipe for brine, add coloring if you like.
Herb Brined Chicken
1 gallon water
1 cup kosher salt
1/2 cup sugar
1 bunch fresh thyme
1 bunch fresh rosemary
1 bunch fresh parsley
2 bay leaves
1 head garlic, cut in half and beaten up a bit – so the flavors seep out
1 onion, sliced
3 tbsp black peppercorns, crushed
3 lemons, halved
Fill a clean container with lid (I prefer plastic) with 1/2 gal of water, in a saucepan boil the other half gal of water and mix in salt and sugar and herbs. Stir until the sugar and salt dissolves and pour into the large container. Throw in the other ingredients, squeeze lemons before adding. Let liquid cool and add chicken.
Refrigerate for at least an hour per pound, I left mine in overnight (14hrs total I think) but diluted the mixture after 3 hours. You do not want to over brine, it will be way too salty. Under brining has no negative consequence but will lack flavor.
Rinse and dry the chicken, cover in butter and roast.