For the brine, in a medium saucepan combine 2 1/2 cups water, salt, brown sugar and molasses. Place over medium-high heat; bring to boiling. Add bay leaves; cook and stir 3 to 4 minutes or until salt and sugar dissolve. Remove from heat; let cool 15 minutes. Pour into a bowl or container large enough to hold the chicken; stir in beer. Set aside.
Remove giblets and neck from chicken. Place chicken in brine. Cover and refrigerate 12 to 24 hours, turning occasionally.
Preheat oven to 375°F. Lightly coat a roasting rack and pan with nonstick cooking spray. Remove chicken from brine; discard brine. Pat chicken dry with paper towels. In a small bowl combine oil and seasoning; rub on chicken. Tie legs together with kitchen twine; tuck wings under. Place chicken on rack in pan, breast side up.
Roast 1 hour, 20 minutes to 1 hour, 30 minutes, or until an instant-read thermometer registers 165°F when inserted into the thickest part of the breast and thigh. Transfer chicken to a cutting board; cover loosely with foil. Let stand 15 minutes. Carve, and serve.