Mix 2 tablespoons chicken seasoning with 4 tablespoons sunflower oil in a small bowl. Brush the mixture on both sides of the 4 chicken legs. Place the 4 chicken legs skin-side up in a baking dish.
Bake at 180°C (356°F) for 20 minutes.
Remove from oven and add approximately 400 ml water or poultry stock to the baking dish. Baste the chicken legs several times with the liquid. Return to oven and bake for approximately 40 more minutes until the internal temperature reaches 74°C / 165°F.
Remove from oven. Optional: enrich the sauce with sour cream to taste, or thicken it by mixing a small amount of cornstarch with water to form a paste and stirring into the hot sauce. Serve the chicken legs with the pan sauce, boiled potatoes, and red cabbage.
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