Combine the Italian dressing, soy sauce, Worcestershire, and butter in a microwaveable bowl or small saucepan and warm until the butter is melted and the marinade is well combined.
Use a baster if you have one, if not just pour the marinade inside and all over the chicken.
Coat the top and sides of the chicken very well with the poultry seasoning. Next, season with the salt, pepper, basil and garlic powder. Put the bay leaves inside the cavity of the chicken.
Place chicken uncovered on center rack of oven. Bake for 30 minutes then baste the chicken with the pan juices. Bake for another 30 minutes.
Remove the chicken from the oven at the one hour mark and turn the chicken over in the pan. Baste the exposed underside with the pan juices and then season well with poultry seasoning, and a little sprinkle each of pepper and basil. Put the chicken back into the oven and bake for another 30 minutes. Again take out the chicken and turn it over. Depending on your oven and the exact size of your chicken it may take 15-30 minutes more for it to be done.
Check for doneness at the thigh joint. No blood or redness means it is done. Do not be concerned with the dark color of the chicken at any point. It is the herbs and marinade that give it the dark color and it will not taste burned.
As you serve the chicken dredge each piece in the pan juices or spoon a little of it over the piece.